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Effect of Barley Flour on rheological, nutritional and quality characteristics of South Indian Parotta.
Koushik Maiya, G. (2012) Effect of Barley Flour on rheological, nutritional and quality characteristics of South Indian Parotta. [Student Project Report] (Submitted)
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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: | barley flour, parotta, quality characteristics |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 02 Barley 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 May 2012 11:06 |
| Last Modified: | 09 May 2012 11:06 |
| URI: | http://ir.cftri.res.in/id/eprint/10702 |
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