![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
A study on quality characteristics and anthocyanin content in black rice fortified wheat-based products.
Yagya, Saraswat (2021) A study on quality characteristics and anthocyanin content in black rice fortified wheat-based products. [Student Project Report] (Submitted)
![[thumbnail of Yagya Final Thesis.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "Yagya Final Thesis.pdf") |
PDF
Yagya Final Thesis.pdf - Submitted Version Restricted to Repository staff only Download (640kB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | black rice, wheat-based products, anthocyanin content, quality characteristics |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 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 09:31 |
| Last Modified: | 09 Nov 2021 09:31 |
| URI: | http://ir.cftri.res.in/id/eprint/15010 |
Actions (login required)
 |
View Item |