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Studies On Physical, Hydration And Cooking Properties Of Selected Dhals And Attempts To Develop A New Method For Its Cookability.

Vinyas Reddy, S. (2016) Studies On Physical, Hydration And Cooking Properties Of Selected Dhals And Attempts To Develop A New Method For Its Cookability. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: soaking cooking Physical properties grains
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Aug 2017 10:43
Last Modified: 03 Aug 2017 10:43
URI: http://ir.cftri.com/id/eprint/12942

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