Standardisation of functional baked products utilising under exploited tubers

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dc.contributor.advisorSuman, K T
dc.contributor.authorRekha Anaveri
dc.date.accessioned2019-12-26T06:22:21Z
dc.date.available2019-12-26T06:22:21Z
dc.date.issued2016
dc.description.abstractThe present study entitled “Standardisation of functional baked products utilising under exploited tubers” was proposed to standardise the preparation of low calorie, trans fat free buns and cookies incorporating elephant foot yam and tannia flour and to enrich the products with functional ingredients.en_US
dc.identifier.citation173895en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6664
dc.language.isoenen_US
dc.publisherDepartment of Home Science, College of Horticulture, Vellanikkaraen_US
dc.subjectUnder exploited tubersen_US
dc.subjectNutritional qualities of tubersen_US
dc.subjectBaked productsen_US
dc.subjectCookiesen_US
dc.subjectShelf life qualities of baked productsen_US
dc.titleStandardisation of functional baked products utilising under exploited tubersen_US
dc.typeThesisen_US

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