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Development of rice analogues from wheat and black rice: rheological properties and quality evaluation
Shobana, S (2024) Development of rice analogues from wheat and black rice: rheological properties and quality evaluation. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Rice analogues, Black rice flour, Rheological properties, Farinograph,Amylograph, Extrusion |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 11 Jun 2024 06:52 |
| Last Modified: | 11 Jun 2024 06:52 |
| URI: | http://ir.cftri.res.in/id/eprint/17713 |
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