IMPACT OF SALT AND SUGAR OPTIMIZATION ON IN VITRO FLAVOUR RELEASE FROM INDIVIDUAL MATRICES AND ASSEMBLED BAKERY FOODS
dc.contributor.advisor | Dr. AKASH PARE | |
dc.contributor.author | DESHPANDE TANVI VIVEK | |
dc.date.accessioned | 2018-08-07T10:01:58Z | |
dc.date.available | 2018-08-07T10:01:58Z | |
dc.date.issued | 2015 | |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810063605 | |
dc.keywords | bakery foods | en_US |
dc.language.iso | en | en_US |
dc.publisher | TNAU,Coimbatore | en_US |
dc.sub | Food Science and Technology | en_US |
dc.subject | null | en_US |
dc.theme | IMPACT OF SALT AND SUGAR OPTIMIZATION ON IN VITRO FLAVOUR RELEASE FROM INDIVIDUAL MATRICES AND ASSEMBLED BAKERY FOODS | en_US |
dc.these.type | M.Tech | en_US |
dc.title | IMPACT OF SALT AND SUGAR OPTIMIZATION ON IN VITRO FLAVOUR RELEASE FROM INDIVIDUAL MATRICES AND ASSEMBLED BAKERY FOODS | en_US |
dc.type | Thesis | en_US |