ICAR Research Data Repository for Knowledge Management
Influence Of Ingredient Composition On The Quality Characteristics Of Ready To Eat Flakes From Composite Flour
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12509/
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| Title |
Influence Of Ingredient Composition On The Quality Characteristics Of Ready To Eat Flakes From Composite Flour
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| Creator |
Priyadarshini, S.
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| Subject |
18 Processed foods
21 Cereals |
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| Contributor |
Usha, Dharmaraj
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| Date |
2016
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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/12509/1/priya.pdf
Priyadarshini, S. (2016) Influence Of Ingredient Composition On The Quality Characteristics Of Ready To Eat Flakes From Composite Flour. [Student Project Report] (Submitted) |
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