Impact of select ancient grains on the nutritional and functional properties in gluten-free bakery premix.

Sharath Chandra, K. C. (2018) Impact of select ancient grains on the nutritional and functional properties in gluten-free bakery premix. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Gluten free ancient grains, nutritional profile, quinoa, chia, buckwheat, bakery premix
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 26 Bakery products
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Jun 2020 08:47
Last Modified:	05 Jun 2020 08:47
URI:	http://ir.cftri.res.in/id/eprint/14338

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