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The effect of baking on the nutritive value of fortified biscuits.

Subrahmanyan, V. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. (1958) The effect of baking on the nutritive value of fortified biscuits. Food Science, 7. pp. 83-86.

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Item Type: Article
Uncontrolled Keywords: fortification, cereal flours, Sweet biscuit, baking, nutritive value
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 02 Baking
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Nov 2014 06:54
Last Modified: 28 Nov 2014 06:54
URI: http://ir.cftri.com/id/eprint/5977

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