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Nutritional Composition of Millet–Based Composite Flours: Development of a Baked Snack Product and Quality Evaluation.
Aiswarya, M. Nair (2017) Nutritional Composition of Millet–Based Composite Flours: Development of a Baked Snack Product and Quality Evaluation. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | composite flours millets low fat millet based ready-to-eat baked snack product |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Aug 2017 03:54 |
| Last Modified: | 09 Aug 2017 03:54 |
| URI: | http://ir.cftri.res.in/id/eprint/12945 |
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