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Optimization of levels of ingredients for the production of biscuits and cake fortified with juice, arils and peel powder (Bagasse) of fresh pomegranate (Punica granatum)

Godse, Shriram Nivruti

Optimization of levels of ingredients for the production of biscuits and cake fortified with juice, arils and peel powder (Bagasse) of fresh pomegranate (Punica granatum) - Jabalpur Department of Food Science & Technology 2016 - 79pg.

Subjects--Topical Terms:
FOOD SCIENCE & TECHNOLOGY

Subjects--Index Terms:

Dewey Class. No.: 664 / GOD-O

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