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Quality Characteristics of Beta-Carotene Fortified Rice from Different Technological Interventions.
Amal, Mani (2018) Quality Characteristics of Beta-Carotene Fortified Rice from Different Technological Interventions. [Student Project Report] (Submitted)
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002 Investigation - Amal Mani.pdf - Submitted Version Restricted to Repository staff only Download (4MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Quality characteristics, rice, imbibition, extrusion technology, beta-carotene fortification |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 21 Cereals > 01 Rice |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Mar 2020 07:00 |
| Last Modified: | 23 Mar 2020 07:00 |
| URI: | http://ir.cftri.res.in/id/eprint/14245 |
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