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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