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Influence of Yellow pea (Pisum sativum L.) flour in pasta processing.
Shreenithee, C. R. (2012) Influence of Yellow pea (Pisum sativum L.) flour in pasta processing. [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: | yellow pea flour, semolina, pasta processing, wheat |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 10 May 2012 11:19 |
| Last Modified: | 10 May 2012 11:19 |
| URI: | http://ir.cftri.res.in/id/eprint/10731 |
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