Preparation and Functional Properties of Starches in Ready to Cook Multi-grain based Halwa-mixes.

Hameeda Banu, N. Itagi and Vasudeva, Singh (2010) Preparation and Functional Properties of Starches in Ready to Cook Multi-grain based Halwa-mixes. Trends in Carbohydrate Research, 2 (3). pp. 15-24.

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Item Type:	Article
Uncontrolled Keywords:	cereals, millets, legumes, toasting, hydrothermal treatment, halwa mixes
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Feb 2018 08:56
Last Modified:	25 Sep 2018 08:53
URI:	http://ir.cftri.res.in/id/eprint/13423

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