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http://hdl.handle.net/123456789/6664| Title: | Standardisation of functional baked products utilising under exploited tubers |
| Authors: | Suman, K T Rekha Anaveri |
| Keywords: | Under exploited tubers Nutritional qualities of tubers Baked products Cookies Shelf life qualities of baked products |
| Issue Date: | 2016 |
| Publisher: | Department of Home Science, College of Horticulture, Vellanikkara |
| Citation: | 173895 |
| Abstract: | The 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. |
| URI: | http://hdl.handle.net/123456789/6664 |
| Appears in Collections: | PG Thesis |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 173895.pdf | 4.23 MB | Adobe PDF | View/Open |
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