Koushik Maiya, G. (2012) Effect of Barley Flour on rheological, nutritional and quality characteristics of South Indian Parotta. [Student Project Report] (Submitted)
![[thumbnail of Pr-1044.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "Pr-1044.pdf")
PDF
Pr-1044.pdf - Submitted Version
Restricted to Repository staff only
Download (2MB)
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: | barley flour, parotta, quality characteristics |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 02 Barley 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 May 2012 11:06 |
| Last Modified: | 09 May 2012 11:06 |
| URI: | http://ir.cftri.res.in/id/eprint/10702 |
Actions (login required)
- View Item