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Studies on Development of Low Fat Cookies by use of Structured Oil (OLEOGEL) System.

Surjit Kumar, Yengkhom and Philem Deepu, Singh (2019) Studies on Development of Low Fat Cookies by use of Structured Oil (OLEOGEL) System. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: bees wax, sesame oil, oleogel, Commercial bakery shortening, replacement in cookies
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2019 03:55
Last Modified: 24 May 2019 03:55
URI: http://ir.cftri.com/id/eprint/14015

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