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Effect of infrared, microwave and extrusion cooking on the physico-chemical properties and storage stability of two sorghum cultivars.
Nivedita, S. (2014) Effect of infrared, microwave and extrusion cooking on the physico-chemical properties and storage stability of two sorghum cultivars. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Sorghum, heat treatment, physico-chemical properties |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum 600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Jun 2015 08:28 |
| Last Modified: | 23 Jun 2015 08:28 |
| URI: | http://ir.cftri.res.in/id/eprint/11873 |
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