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Effect of infrared, microwave and extrusion cooking on the physico-chemical properties and storage stability of two sorghum cultivars.

Nivedita, S. (2014) Effect of infrared, microwave and extrusion cooking on the physico-chemical properties and storage stability of two sorghum cultivars. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Sorghum, heat treatment, physico-chemical properties
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2015 08:28
Last Modified: 23 Jun 2015 08:28
URI: http://ir.cftri.com/id/eprint/11873

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