Objective and Subjective attributes of Popped cereals at Different Moisture Content.

Lokesha, G. (2020) Objective and Subjective attributes of Popped cereals at Different Moisture Content. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	ready-to-eat snacks, Popcorn, Pop-Sorghum, Moisture content
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 21 Cereals
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Nov 2021 07:10
Last Modified:	08 Nov 2021 07:10
URI:	http://ir.cftri.res.in/id/eprint/14951

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