Divya Nitin, Zope (2025) Formulation and quality assessment of traditional pulse based rasam powder with enhanced nutritional and functional qualities. [Student Project Report] (Submitted)
![[thumbnail of DIVYA NITIN ZOPE.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "DIVYA NITIN ZOPE.pdf")
PDF
DIVYA NITIN ZOPE.pdf - Submitted Version
Restricted to Repository staff only
Download (6MB)
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | physical properties, rasam powder, nutritional, functional qualities |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Grain Science and Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 24 Jun 2025 05:40 |
| Last Modified: | 24 Jun 2025 05:40 |
| URI: | http://ir.cftri.res.in/id/eprint/19524 |
Actions (login required)
- View Item