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Effect of Total Replacement of Fat with Sesame oil on the Quality Characteristics of Cakes

Sowmya, M. (2008) Effect of Total Replacement of Fat with Sesame oil on the Quality Characteristics of Cakes. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Uncontrolled Keywords: replacement fat sesame oil cake quality characteristics
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Nov 2008 06:19
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.com/id/eprint/8839

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