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Impact of ancient grains-mix on the nutritional composition of bakery products.

Sharath Chandra, K. C. (2019) Impact of ancient grains-mix on the nutritional composition of bakery products. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: grains-mix, bread, waffle, physico-sensory characteristics
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2020 05:38
Last Modified: 09 Jun 2020 05:38
URI: http://ir.cftri.com/id/eprint/14368

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