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Study of effects of valorized quinoa germ (Raw and defatted) on solvent retention capacity and cookie quality
Pradeep, A (2023) Study of effects of valorized quinoa germ (Raw and defatted) on solvent retention capacity and cookie quality. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Milling grains, Nutritional Composition, grain germ, valorized quinoa germ, cookie quality |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals 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 06:38 |
| Last Modified: | 10 Dec 2023 06:38 |
| URI: | http://ir.cftri.res.in/id/eprint/16862 |
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