Items where Author is "Ashwini, A."
|Up a level|
Ashwini, A. and Jyotsna, R. and Indrani, D. (2009) Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 23 (3). pp. 700-707. ISSN 0268-005X
Student Project Report
Ashwini, A. (2007) Effect of Hydrocolloids and Emulsifiers on Rheological, Microstructural and Quality Characteristics of Eggless cakes. [Student Project Report]
Ashwini, A. (2006) Use of Hydrocolloids in Flat Breads and Bakery Products. [Student Project Report]