Studies of Effect of Grinding Variations on Acrylamide Content of Fried Food

Mane Anuja, Abasaheb (2024) Studies of Effect of Grinding Variations on Acrylamide Content of Fried Food. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Wheat Flour, Fried food, Acrylamide content, Poori, Oil/ Fat Analysis, mill grinding varieties
Subjects:	600 Technology > 01 Medical sciences > 17 Toxicology 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	11 Jun 2024 05:59
Last Modified:	11 Jun 2024 05:59
URI:	http://ir.cftri.res.in/id/eprint/17688

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