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Relative crispness and oil absorption quality of sandige extruded dough from cereal grains.
Jagadish, Kumathe (1983) Relative crispness and oil absorption quality of sandige extruded dough from cereal grains. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | sandige, ready-to-eat, snack food, extrusion cooking, rice replacement, millets |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 21 Cereals |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Mar 2023 05:00 |
| Last Modified: | 28 Mar 2023 05:00 |
| URI: | http://ir.cftri.res.in/id/eprint/16260 |
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