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Quality characteristics of cupcakes with oats and psyllium husk as a bakery shortening replacer.

Neha, Gupta (2020) Quality characteristics of cupcakes with oats and psyllium husk as a bakery shortening replacer. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: carbohydrate fat replacers, baked food products, cupcakes, psyllium husk
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Oct 2020 09:40
Last Modified: 09 Oct 2020 09:40
URI: http://ir.cftri.com/id/eprint/14553

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