Development of gluten free products using sourdough technology

Bharath, J (2023) Development of gluten free products using sourdough technology. [Student Project Report] (Submitted)

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Bharath Thesis 2021-23.pdf - Submitted Version
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Item Type:	Student Project Report
Uncontrolled Keywords:	Baking technologies, Gluten allergy, Millet, gluten-free flour
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	10 Dec 2023 04:50
Last Modified:	10 Dec 2023 04:50
URI:	http://ir.cftri.res.in/id/eprint/16836

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