ICAR Research Data Repository for Knowledge Management
Inhibition Of Staling In Bread: Role Of Enzymes, Emulsifiers And Hydrocolloids.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14336/
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| Title |
Inhibition Of Staling In Bread: Role Of Enzymes, Emulsifiers And Hydrocolloids. |
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| Creator |
Sadhana, V. J.
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| Subject |
26 Bakery products
29 Microbiological food |
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| Date |
2018
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| Type |
Thesis
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14336/1/sadhana%20dessertation%20pdf.pdf
Sadhana, V. J. (2018) Inhibition Of Staling In Bread: Role Of Enzymes, Emulsifiers And Hydrocolloids. Masters thesis, Central Food Technological Research Institute. |
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