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Effect of Raw and Toasted Red Gram (cajanus cajan L) Flour on Chapathi making Quality of Whole Wheat Flour
Krishnendu, Mohan (2009) Effect of Raw and Toasted Red Gram (cajanus cajan L) Flour on Chapathi making Quality of Whole Wheat Flour. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | red gram flour chapati wheat flour nutritional quality |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Sep 2009 09:05 |
| Last Modified: | 28 Dec 2011 10:12 |
| URI: | http://ir.cftri.res.in/id/eprint/9234 |
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