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Influence of Functional Ingredients like Barley and Chickpea Semolina in the Development of Pasta.
Bhavyatha, G. (2021) Influence of Functional Ingredients like Barley and Chickpea Semolina in the Development of Pasta. [Student Project Report] (Submitted)
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INVESTIGATION REPORT BHAVYATHA G.pdf - Submitted Version Restricted to Repository staff only Download (4MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Barley, Chickpea, Coarse semolina, pasta |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Nov 2021 04:42 |
| Last Modified: | 11 Nov 2021 04:42 |
| URI: | http://ir.cftri.res.in/id/eprint/15046 |
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