Priyadarshini, S. (2016) Influence Of Ingredient Composition On The Quality Characteristics Of Ready To Eat Flakes From Composite Flour. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Ready to eat flakes composite flour cereal based product |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Nov 2016 08:12 |
| Last Modified: | 29 Dec 2016 13:05 |
| URI: | http://ir.cftri.res.in/id/eprint/12509 |
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