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Study on evaluation and standardization of nutritionally dense product made from the byproduct of wheat germ milling process

Aviva, Santhmayor (2016) Study on evaluation and standardization of nutritionally dense product made from the byproduct of wheat germ milling process. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: wheat germ fiber eggless omelet dietary fiber alpha tocopherol physico-chemical properties
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Nov 2016 10:41
Last Modified: 09 Nov 2016 10:41
URI: http://ir.cftri.com/id/eprint/12456

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