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Wheat germ composition, nutritive value, stability and food use : Effect of heat treatment on the stability of wheat germ.
Haridas Rao, P. (1971) Wheat germ composition, nutritive value, stability and food use : Effect of heat treatment on the stability of wheat germ. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | wheat germ, composition, nutritive value, utilization |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber 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: | 01 Jun 2022 04:34 |
| Last Modified: | 01 Jun 2022 04:34 |
| URI: | http://ir.cftri.res.in/id/eprint/15384 |
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