ICAR Research Data Repository for Knowledge Management
Effect of infrared, microwave and extrusion cooking on the physico-chemical properties and storage stability of two sorghum cultivars.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/11873/
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| Title |
Effect of infrared, microwave and extrusion cooking on the physico-chemical properties and storage stability of two sorghum cultivars.
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| Creator |
Nivedita, S.
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| Subject |
06 Sorghum
05 Microwave heating |
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| Contributor |
Manisha, Guha
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| Date |
2014
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/11873/1/NiveditaS.pdf
Nivedita, S. (2014) Effect of infrared, microwave and extrusion cooking on the physico-chemical properties and storage stability of two sorghum cultivars. [Student Project Report] (Submitted) |
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