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Inhibition Of Staling In Bread: Role Of Enzymes, Emulsifiers And Hydrocolloids.

Sadhana, V. J. (2018) Inhibition Of Staling In Bread: Role Of Enzymes, Emulsifiers And Hydrocolloids. Masters thesis, Central Food Technological Research Institute.

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Item Type: Thesis (Masters)
Uncontrolled Keywords: bread staling models, Emulsifiers, enzymes, hydrocolloids
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jun 2020 08:37
Last Modified: 05 Jun 2020 08:37
URI: http://ir.cftri.com/id/eprint/14336

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