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Effect of Oxidative Enzymes of Wheat Germ on the Biochemical and Rheological Characteristics of Bakery Products

Gayatri, Bahal (2009) Effect of Oxidative Enzymes of Wheat Germ on the Biochemical and Rheological Characteristics of Bakery Products. [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: Lipoxygenase enzyme wheat germ rheology bread
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Oct 2009 07:08
Last Modified: 06 Oct 2009 07:08
URI: http://ir.cftri.com/id/eprint/9270

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