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Enzymatic and Microbial Modification of Selected Cereal and Pulse Dough for Product Development.
Sruthi Genevieve, K. (2012) Enzymatic and Microbial Modification of Selected Cereal and Pulse Dough for Product Development. [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: | enzyme treatment, non-wheat cereal, legume flour dough, black gram-based foods, traditional snack foods |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 14 Jun 2012 04:35 |
| Last Modified: | 06 Jul 2015 07:16 |
| URI: | http://ir.cftri.res.in/id/eprint/10857 |
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