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Effects of processing variables and ingredients variation on quality characteristics of instant fried noodles
Devaraj, Debas (2001) Effects of processing variables and ingredients variation on quality characteristics of instant fried noodles. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | instant fried noodles, wheat flour, semolina, processing, quality |
| Subjects: | 600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 18 Processed foods |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 12 Jun 2024 05:49 |
| Last Modified: | 12 Jun 2024 05:49 |
| URI: | http://ir.cftri.res.in/id/eprint/17734 |
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