Effect Of Baking And Frying On The Rheological, Nutritional And Quality Characteristics Of Doughnuts Incorporated With Functional Ingredient.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12930/
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| Title |
Effect Of Baking And Frying On
The Rheological, Nutritional And Quality Characteristics Of Doughnuts Incorporated
With Functional Ingredient.
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| Creator |
Konjeti, Supriya
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| Subject |
14 Physical properties
04 Functional foods 26 Bakery products |
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| Date |
2016
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/12930/1/Supriya.pdf
Konjeti, Supriya (2016) Effect Of Baking And Frying On The Rheological, Nutritional And Quality Characteristics Of Doughnuts Incorporated With Functional Ingredient. [Student Project Report] (Submitted) |
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