Influence of Marine Functional Ingredients in Pasta Processing

Kadam, S. U. (2010) Influence of Marine Functional Ingredients in Pasta Processing. [Student Project Report] (Submitted)

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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:	pasta products; shrimp meat
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	31 Jan 2011 06:23
Last Modified:	07 Dec 2016 13:06
URI:	http://ir.cftri.res.in/id/eprint/9873

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