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Influence of Yellow pea (Pisum sativum L.) flour in pasta processing.

Shreenithee, C. R. (2012) Influence of Yellow pea (Pisum sativum L.) flour in pasta processing. [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: yellow pea flour, semolina, pasta processing, wheat
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 May 2012 11:19
Last Modified: 10 May 2012 11:19
URI: http://ir.cftri.com/id/eprint/10731

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