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Value addition of food products through utilization of bio-fortified pearl millet.
Kishore, Medudula Pavan (2021) Value addition of food products through utilization of bio-fortified pearl millet. [Student Project Report] (Submitted)
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Pavankishore Final_Pearl Millet.pdf - Submitted Version Restricted to Repository staff only Download (766kB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | physio-chemical properties, bio-fortified, regular pearl millet, fermented products |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Nov 2021 06:59 |
| Last Modified: | 09 Nov 2021 06:59 |
| URI: | http://ir.cftri.res.in/id/eprint/14996 |
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