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Effects of Soaking of Sorghum And Utilization in Ready Mix for Traditional Fermented Products.
Arpitha, H. N. (2012) Effects of Soaking of Sorghum And Utilization in Ready Mix for Traditional Fermented Products. [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: | Sorghum, Sorghum bicolor, soaking, ready-mix |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Feb 2018 08:13 |
| Last Modified: | 23 Feb 2018 08:13 |
| URI: | http://ir.cftri.res.in/id/eprint/10708 |
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