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Effect of Raw and Toasted Red Gram (cajanus cajan L) Flour on Chapathi making Quality of Whole Wheat Flour

Krishnendu, Mohan (2009) Effect of Raw and Toasted Red Gram (cajanus cajan L) Flour on Chapathi making Quality of Whole Wheat Flour. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Uncontrolled Keywords: red gram flour chapati wheat flour nutritional quality
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Sep 2009 09:05
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.com/id/eprint/9234

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