Hurdle effect of polyols and fibre to improve quality and shelf life of baked products
Rajabhau, Bhise Suresh
Hurdle effect of polyols and fibre to improve quality and shelf life of baked products - Food Science and Technology - Ludhiana PAU 2010 - 29cm. ; 135
Present study was carried out to improve quality and shelf life of baked products i.e. bread and muffins by incorporating polyols viz. glycerol, sorbitol and mannitol in bread at 2, 4 and 6 per cent and muffins at 5, 10, 15 and 20 per cent, and fibres viz
BAKED PRODUCTS
BAKED PRODUCTS
T 664.752 R14H
Hurdle effect of polyols and fibre to improve quality and shelf life of baked products - Food Science and Technology - Ludhiana PAU 2010 - 29cm. ; 135
Present study was carried out to improve quality and shelf life of baked products i.e. bread and muffins by incorporating polyols viz. glycerol, sorbitol and mannitol in bread at 2, 4 and 6 per cent and muffins at 5, 10, 15 and 20 per cent, and fibres viz
BAKED PRODUCTS
BAKED PRODUCTS
T 664.752 R14H