Hurdle effect of polyols and fibre to improve quality and shelf life of baked products

By:

Rajabhau, Bhise Suresh

Material type: Text

TextPublication details: Ludhiana PAU 2010Edition: Food Science and TechnologyDescription: 29cm. ; 135Subject(s):

DDC classification:

T 664.752 R14H

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 R14H (Browse shelf(Opens below))	Not for loan		250533

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

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