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Effect of Processed Horse gram on the Rheological, Nutritional and Quality Characteristics of Biscuits.
Saswat Ranjan, Panda (2020) Effect of Processed Horse gram on the Rheological, Nutritional and Quality Characteristics of Biscuits. [Student Project Report] (Submitted)
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Saswat Ranjan Panda.pdf - Submitted Version Restricted to Repository staff only Download (2MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Horse gram flour, anti nutrient factors, microwave heat treatment, biscuits |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 Nov 2021 09:54 |
| Last Modified: | 08 Nov 2021 09:54 |
| URI: | http://ir.cftri.res.in/id/eprint/14964 |
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