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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