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Effect of Barley Flour on rheological, nutritional and quality characteristics of South Indian Parotta.

Koushik Maiya, G. (2012) Effect of Barley Flour on rheological, nutritional and quality characteristics of South Indian Parotta. [Student Project Report] (Submitted)

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Uncontrolled Keywords: barley flour, parotta, quality characteristics
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 02 Barley
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 May 2012 11:06
Last Modified: 09 May 2012 11:06
URI: http://ir.cftri.com/id/eprint/10702

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