Development of Low GI Atta and study of its chapathi making characteristics.

Mr, Tirupati (2017) Development of Low GI Atta and study of its chapathi making characteristics. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Milling, wheat, atta, product making, formulation
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Mar 2018 04:32
Last Modified:	12 Mar 2018 04:32
URI:	http://ir.cftri.res.in/id/eprint/13492

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