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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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