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Physicochemical, Nutritional and Sensory Qualities of Black Rice Flour Fortified Muffins.

Mr., Ramngaihzuala (2018) Physicochemical, Nutritional and Sensory Qualities of Black Rice Flour Fortified Muffins. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Muffins, black rice flour, rheology, physico-sensory, antioxidant
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2018 05:41
Last Modified: 23 Jul 2018 05:41
URI: http://ir.cftri.com/id/eprint/13657

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