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Effect of processing on available bioactive contents in oat (Avena Sativa) bran enriched bread.

Megha, Singh (2017) Effect of processing on available bioactive contents in oat (Avena Sativa) bran enriched bread. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: oat bran bread Bioactive content rheological baking characteristics
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Aug 2017 08:16
Last Modified: 01 Aug 2017 08:16
URI: http://ir.cftri.com/id/eprint/12883

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