Studies on the functional and physical properties of quinoa and cowpea idli batter fermentation

Sushma, R. C. (2023) Studies on the functional and physical properties of quinoa and cowpea idli batter fermentation. [Student Project Report] (Submitted)

PDF
SUSHMA R.C.pdf - Submitted Version
Restricted to Repository staff only
Download (4MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	gluten free crop, cow pea, nutritious legume, Quinoa idli protein estimation
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Food Microbiology
Depositing User:	Somashekar K S
Date Deposited:	10 Dec 2023 11:18
Last Modified:	10 Dec 2023 11:18
URI:	http://ir.cftri.res.in/id/eprint/16908

Actions (login required)

View Item