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Effect of baking on the stability of vitamin A in nutro biscuits.

Narayanan, K. M. and Kapur, N. S. and Bhatia, D. S. (1960) Effect of baking on the stability of vitamin A in nutro biscuits. Food Science, 9 (2). p. 48.

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Item Type: Article
Uncontrolled Keywords: vitamin, baking, nutro biscuits
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Oct 2014 09:36
Last Modified: 29 Oct 2014 09:36
URI: http://ir.cftri.com/id/eprint/3838

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