Pawar, R. E. (1978) Effect of pearling on chemical composition and cooking qualities of five important sorghum varieties of Maharashtra. [Student Project Report] (Submitted)
![[thumbnail of T-500.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "T-500.pdf")
PDF
T-500.pdf - Submitted Version
Restricted to Repository staff only
Download (5MB)
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | pearling, sorghum, chemical analysis, culinary quality |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 14 Feb 2023 10:56 |
| Last Modified: | 14 Feb 2023 10:56 |
| URI: | http://ir.cftri.res.in/id/eprint/16006 |
Actions (login required)
- View Item