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A study on the evaluation of changes in quality characteristics and phytochemical contents of semi-dried noodles during storage
Akshatha, S. (2025) A study on the evaluation of changes in quality characteristics and phytochemical contents of semi-dried noodles during storage. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Wheat flour, semi-dried noodles, storage, black rice flour |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 10 Nov 2025 09:54 |
| Last Modified: | 10 Nov 2025 09:54 |
| URI: | http://ir.cftri.res.in/id/eprint/19924 |
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