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http://hdl.handle.net/123456789/6664Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Suman, K T | - |
| dc.contributor.author | Rekha Anaveri | - |
| dc.date.accessioned | 2019-12-26T06:22:21Z | - |
| dc.date.available | 2019-12-26T06:22:21Z | - |
| dc.date.issued | 2016 | - |
| dc.identifier.citation | 173895 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/6664 | - |
| dc.description.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. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Department of Home Science, College of Horticulture, Vellanikkara | en_US |
| dc.subject | Under exploited tubers | en_US |
| dc.subject | Nutritional qualities of tubers | en_US |
| dc.subject | Baked products | en_US |
| dc.subject | Cookies | en_US |
| dc.subject | Shelf life qualities of baked products | en_US |
| dc.title | Standardisation of functional baked products utilising under exploited tubers | en_US |
| dc.type | Thesis | en_US |
| 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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