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Preparation and Functional Properties of Starches in Ready to Cook Multi-grain based Halwa-mixes.

Hameeda Banu, N. Itagi and Vasudeva, Singh (2010) Preparation and Functional Properties of Starches in Ready to Cook Multi-grain based Halwa-mixes. Trends in Carbohydrate Research, 2 (3). pp. 15-24.

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Item Type: Article
Uncontrolled Keywords: cereals, millets, legumes, toasting, hydrothermal treatment, halwa mixes
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Feb 2018 08:56
Last Modified: 25 Sep 2018 08:53
URI: http://ir.cftri.com/id/eprint/13423

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