[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of Raw and Toasted Green Gram (Phaseolus aureus Roxb) Flour on Chapathi making Quality of Whole Wheat Flour

Ananthanarayan, T.R. (2009) Effect of Raw and Toasted Green Gram (Phaseolus aureus Roxb) Flour on Chapathi making Quality of Whole Wheat Flour. [Student Project Report]

[img] PDF
594-09.pdf
Restricted to Repository staff only

Download (1MB)

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: green gram flour blend wheat flour chapati quality
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Sep 2009 09:12
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.com/id/eprint/9235

Actions (login required)

View Item View Item