Effect of Salt And Salt Replacers on the Rheological,Quality and Nutritional Characteristics of Bread.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13110/
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| Title |
Effect of Salt And Salt Replacers on
the Rheological,Quality and
Nutritional Characteristics of Bread.
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| Creator |
Divya, Goswami
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| Subject |
14 Physical properties
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/13110/1/Divya%20Goswami_Investigation.pdf
Divya, Goswami (2016) Effect of Salt And Salt Replacers on the Rheological,Quality and Nutritional Characteristics of Bread. [Student Project Report] (Submitted) |
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