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Influence Of Ingredient Composition On The Quality Characteristics Of Ready To Eat Flakes From Composite Flour
Priyadarshini, S. (2016) Influence Of Ingredient Composition On The Quality Characteristics Of Ready To Eat Flakes From Composite Flour. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Ready to eat flakes composite flour cereal based product |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Nov 2016 08:12 |
| Last Modified: | 29 Dec 2016 13:05 |
| URI: | http://ir.cftri.res.in/id/eprint/12509 |
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