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Utilization of Spice Spents in Bakery Products.

Nivetha, S. (2015) Utilization of Spice Spents in Bakery Products. Masters thesis, University of Mysuru.

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Item Type: Thesis (Masters)
Uncontrolled Keywords: Spice spents, bakery products, nutritional composition, functional ingredients
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Oct 2017 11:41
Last Modified: 26 Oct 2017 11:41
URI: http://ir.cftri.com/id/eprint/13092

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