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Effect of Processing on the Dietary Fibre Content of Amaranth Grain.
Vasant Arun, Deshmukh (2013) Effect of Processing on the Dietary Fibre Content of Amaranth Grain. [Student Project Report] (Submitted)
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04. Effect of Processing on the Dietary Fibre Content of Amaranth Grain.pdf - Submitted Version Restricted to Repository staff only Download (2MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | processing, amaranth grain, dietary fibre, boiling, germination |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 20 Nov 2015 09:46 |
| Last Modified: | 20 Nov 2015 09:46 |
| URI: | http://ir.cftri.res.in/id/eprint/11987 |
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