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Effect of cooking time on the properties of nixtamal and mass during tortilla preparation
Fatima, Shamim B. (1998) Effect of cooking time on the properties of nixtamal and mass during tortilla preparation. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | nixtamal, maize, chemical, tortilla, cooking time |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 03 Cooking-Recipes |
| Divisions: | Grain Science and Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 01 May 2024 07:01 |
| Last Modified: | 01 May 2024 07:01 |
| URI: | http://ir.cftri.res.in/id/eprint/17435 |
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