Effect on addition of oats and coconut residue on quality of Ragi Paddu.

Soumya, Ranjan Sahu (2021) Effect on addition of oats and coconut residue on quality of Ragi Paddu. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	traditional fermented food, Paddu, whole Ragi, Black gram, coconut residue, Oats
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Nov 2021 05:48
Last Modified:	11 Nov 2021 05:48
URI:	http://ir.cftri.res.in/id/eprint/15056

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