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Effect of Processing on the Dietary Fibre Content of Amaranth Grain.

Vasant Arun, Deshmukh (2013) Effect of Processing on the Dietary Fibre Content of Amaranth Grain. [Student Project Report] (Submitted)

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04. Effect of Processing on the Dietary Fibre Content of Amaranth Grain.pdf - Submitted Version
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Item Type: Student Project Report
Uncontrolled Keywords: processing, amaranth grain, dietary fibre, boiling, germination
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Nov 2015 09:46
Last Modified: 20 Nov 2015 09:46
URI: http://ir.cftri.com/id/eprint/11987

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