Quality and Nutritional Evaluation of Wheat Germ Based Noodles.

Shraddha, S. (2021) Quality and Nutritional Evaluation of Wheat Germ Based Noodles. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Wheat germ, α-tocopherol, noodles, gluten free, high protein, low GI.
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Nov 2021 08:51
Last Modified:	09 Nov 2021 08:51
URI:	http://ir.cftri.res.in/id/eprint/15002

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