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Influence of extrusion cooking on the nutritional qualities of cereal : Legume blends
Sasikala, M (1996) Influence of extrusion cooking on the nutritional qualities of cereal : Legume blends. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | vitamins, minerals, protein, cereal, Legume blends, extrusion cooking, nutrition |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 03 Cooking-Recipes |
| Divisions: | Grain Science and Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 27 Mar 2024 06:03 |
| Last Modified: | 27 Mar 2024 06:03 |
| URI: | http://ir.cftri.res.in/id/eprint/17193 |
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