Effect of different cooking medium in retention of beta carotene in fortified rice.

Aghil Nazim, A. (2022) Effect of different cooking medium in retention of beta carotene in fortified rice. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	carotene fortified rice, polishing, cooked rice, formulation
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Aug 2022 06:51
Last Modified:	11 Aug 2022 06:51
URI:	http://ir.cftri.res.in/id/eprint/15600

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