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Use of Oils, Additives on Rheological Fatty Acid Profile and Quality Characteristics of Fat Replaced, Zero TFA Cakes

Rashmi, Kumari (2009) Use of Oils, Additives on Rheological Fatty Acid Profile and Quality Characteristics of Fat Replaced, Zero TFA 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: Zero – TFA cakes replacement of fat fatty acid profile rheological 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: 06 Oct 2009 09:40
Last Modified: 06 Oct 2009 09:40
URI: http://ir.cftri.com/id/eprint/9273

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