TY  - BOOK
AU  - Rajabhau, Bhise Suresh
TI  - Hurdle effect of polyols and fibre to improve quality and shelf life of baked products
U1  - T 664.752 R14H 
PY  - 2010///
CY  - Ludhiana
PB  - PAU
KW  - BAKED PRODUCTS
N2  - 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
ER  -