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Utilization of Whole Egg Powder as a Substitute for Fresh Eggs in the Preparation of Muffins.

Bhanuprakash, C. (2019) Utilization of Whole Egg Powder as a Substitute for Fresh Eggs in the Preparation of Muffins. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: whole egg powder, muffins, premixes
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2020 09:04
Last Modified: 08 Jun 2020 09:04
URI: http://ir.cftri.com/id/eprint/14353

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