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Effect of pearling on chemical composition and cooking qualities of five important sorghum varieties of Maharashtra.
Pawar, R. E. (1978) Effect of pearling on chemical composition and cooking qualities of five important sorghum varieties of Maharashtra. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | pearling, sorghum, chemical analysis, culinary quality |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 14 Feb 2023 10:56 |
| Last Modified: | 14 Feb 2023 10:56 |
| URI: | http://ir.cftri.res.in/id/eprint/16006 |
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