“Effect of Fats and Oils on Rheological and Quality Characteristics of South Indian Parotta.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/10703/
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| Title |
“Effect of Fats and Oils on Rheological and Quality Characteristics of South Indian Parotta.
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| Creator |
Tejaswi Kumar, H. C.
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| Subject |
14 Physical properties
19 Lipids-oils/fats Indian flat bread |
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| Description |
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.
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| Contributor |
Indrani, D.
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| Date |
2012
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/10703/1/Pr-1045.pdf
Tejaswi Kumar, H. C. (2012) “Effect of Fats and Oils on Rheological and Quality Characteristics of South Indian Parotta. [Student Project Report] (Submitted) |
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