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Enzymatic and Microbial Modification of Selected Cereal and Pulse Dough for Product Development.

Sruthi Genevieve, K. (2012) Enzymatic and Microbial Modification of Selected Cereal and Pulse Dough for Product Development. [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: enzyme treatment, non-wheat cereal, legume flour dough, black gram-based foods, traditional snack foods
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jun 2012 04:35
Last Modified: 06 Jul 2015 07:16
URI: http://ir.cftri.com/id/eprint/10857

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