Physicochemical, Nutritional and Sensory Qualities of Black Rice Flour Fortified Muffins.

Mr., Ramngaihzuala (2018) Physicochemical, Nutritional and Sensory Qualities of Black Rice Flour Fortified Muffins. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Muffins, black rice flour, rheology, physico-sensory, antioxidant
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jul 2018 05:41
Last Modified:	23 Jul 2018 05:41
URI:	http://ir.cftri.res.in/id/eprint/13657

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