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Study on effect of rice variety, process optimization and quality evaluation of ready to cook - Kadubu.
Shobitha, A. S. (2022) Study on effect of rice variety, process optimization and quality evaluation of ready to cook - Kadubu. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Ready to cook breakfast products kadubus rice varieties quality evaluation |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 01 Rice |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Jul 2022 09:28 |
| Last Modified: | 01 Jul 2022 09:28 |
| URI: | http://ir.cftri.res.in/id/eprint/15432 |
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