Bhavyatha, G. (2021) Influence of Functional Ingredients like Barley and Chickpea Semolina in the Development of Pasta. [Student Project Report] (Submitted)
![[thumbnail of INVESTIGATION REPORT BHAVYATHA G.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "INVESTIGATION REPORT BHAVYATHA G.pdf")
PDF
INVESTIGATION REPORT BHAVYATHA G.pdf - Submitted Version
Restricted to Repository staff only
Download (4MB)
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Barley, Chickpea, Coarse semolina, pasta |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Nov 2021 04:42 |
| Last Modified: | 11 Nov 2021 04:42 |
| URI: | http://ir.cftri.res.in/id/eprint/15046 |
Actions (login required)
- View Item