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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