1,721,064 research outputs found
High fiber, sugar free, fenugreek cakes - its rheology, microstructure and quality characteristics as influenced by stevioside, liquid sorbitol, additives and debittered fenugreek seed powder.
No full textThis 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
Use of Oils, Additives on Rheological Fatty Acid Profile and Quality Characteristics of Fat Replaced, Zero TFA Cakes
No full textThis 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
Studies on High Fiber Sugar Free Fenugreek Biscuits
No full textThis 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
Effect of Total Replacement of Fat with Sesame oil on the Quality Characteristics of Cakes
No full textThis 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
Functions of Sugars in Bakery Products
No full textThis 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
Fiber and Protein Enriched Baked Energy Bars.
No full textThis 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
“Effect of Fats and Oils on Rheological and Quality Characteristics of South Indian Parotta.
No full textThis 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
Use of Hydrocolloids in Flat Breads and Bakery Products
No full textThis 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
Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of Reduced Glycemic Index North Indian Parotta- an Indian Flat Bread
No full textThis 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
Effect of Moringa leaves on Nutritional, Textural and Organoleptic Characteristics of Cookies
No full textThis 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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