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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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