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Development of anthocyanin-rich noodles from composite flour of wheat and black rice
Abhirami, E. M. (2025) Development of anthocyanin-rich noodles from composite flour of wheat and black rice. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Black aromatic rice, cooked rice, noodles, wheat |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 18 Jun 2025 11:16 |
| Last Modified: | 18 Jun 2025 11:16 |
| URI: | http://ir.cftri.res.in/id/eprint/19516 |
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