Development and Nutritional Evaluation of Wheat Germ Based Ready To Cook/ Ready to Eat Products (Rtc/ Rte).

Smriti Mahantesh, Ambadgatti (2021) Development and Nutritional Evaluation of Wheat Germ Based Ready To Cook/ Ready to Eat Products (Rtc/ Rte). [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	wheat germ flour, vermicelli, Ready-to-eat (RTE) products
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Nov 2021 08:58
Last Modified:	09 Nov 2021 08:58
URI:	http://ir.cftri.res.in/id/eprint/15003

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