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Effects of Soaking of Sorghum And Utilization in Ready Mix for Traditional Fermented Products.

Arpitha, H. N. (2012) Effects of Soaking of Sorghum And Utilization in Ready Mix for Traditional Fermented Products. [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: Sorghum, Sorghum bicolor, soaking, ready-mix
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2018 08:13
Last Modified: 23 Feb 2018 08:13
URI: http://ir.cftri.com/id/eprint/10708

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