Possibility of reduction of cooking time of dhals by powdering and re-shaping.

Madhusudan, R. A. (1983) Possibility of reduction of cooking time of dhals by powdering and re-shaping. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	quick cooking, dhals, reshaping
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Mar 2023 05:36
Last Modified:	28 Mar 2023 05:36
URI:	http://ir.cftri.res.in/id/eprint/16262

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