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Nutritional Composition and Organoleptic Evaluation of Soup Sticks Made from Composite Flours Of Millet and Wheat Flours.

Duffny, V. (2018) Nutritional Composition and Organoleptic Evaluation of Soup Sticks Made from Composite Flours Of Millet and Wheat Flours. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: composite flour, soup stick, nutrients, antinutrients, functional properties
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jul 2018 06:59
Last Modified: 19 Jul 2018 06:59
URI: http://ir.cftri.com/id/eprint/13625

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