Development of Low GI Pasta and Its in-vitro Validation.

Nivedha, K. (2018) Development of Low GI Pasta and Its in-vitro Validation. Masters thesis, Academy of Scientific and Innovative Research.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	low GI pasta, black gram flour, Barnyard millet flour, nutritional content
Subjects:	600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Oct 2020 05:11
Last Modified:	22 Oct 2020 05:11
URI:	http://ir.cftri.res.in/id/eprint/14592

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