Studies On Physical, Hydration And Cooking Properties Of Selected Dhals And Attempts To Develop A New Method For Its Cookability.

Vinyas Reddy, S. (2016) Studies On Physical, Hydration And Cooking Properties Of Selected Dhals And Attempts To Develop A New Method For Its Cookability. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	soaking cooking Physical properties grains
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Aug 2017 10:43
Last Modified:	03 Aug 2017 10:43
URI:	http://ir.cftri.res.in/id/eprint/12942

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