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Effect of roasting on nutritional quality of barnyard millet and development of value added product
Siddabattula, Lahari (2023) Effect of roasting on nutritional quality of barnyard millet and development of value added product. [Student Project Report] (Submitted)
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Lahari thesis.pdf - Submitted Version Restricted to Repository staff only Download (3MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Roasted barnyard vermicelli, powder, Barnyard millets |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) |
| Divisions: | CFTRI Resource Centres > Hyderabad |
| Depositing User: | Somashekar K S |
| Date Deposited: | 23 Oct 2024 09:19 |
| Last Modified: | 23 Oct 2024 09:19 |
| URI: | http://ir.cftri.res.in/id/eprint/18231 |
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