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Influence Of Ingredient Composition On The Quality Characteristics Of Ready To Eat Flakes From Composite Flour

Priyadarshini, S. (2016) Influence Of Ingredient Composition On The Quality Characteristics Of Ready To Eat Flakes From Composite Flour. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Ready to eat flakes composite flour cereal based product
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 21 Cereals
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Nov 2016 08:12
Last Modified: 29 Dec 2016 13:05
URI: http://ir.cftri.com/id/eprint/12509

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