Development of anthocyanin-rich noodles from composite flour of wheat and black rice

Abhirami, E. M. (2025) Development of anthocyanin-rich noodles from composite flour of wheat and black rice. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Black aromatic rice, cooked rice, noodles, wheat
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 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:	18 Jun 2025 11:16
Last Modified:	18 Jun 2025 11:16
URI:	http://ir.cftri.res.in/id/eprint/19516

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