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Retention of Bread Freshness: Study of Compound Effect of Antistaling Agents on Starch to Improve Storage Stability.

Sadhana, V. J. (2019) Retention of Bread Freshness: Study of Compound Effect of Antistaling Agents on Starch to Improve Storage Stability. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: shelf life, bread, rheological characteristics, antistaling agents, Scanning Electron Microscope
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2020 05:17
Last Modified: 09 Jun 2020 05:17
URI: http://ir.cftri.com/id/eprint/14366

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