ICAR Research Data Repository for Knowledge Management
Effects of Soaking of Sorghum And Utilization in Ready Mix for Traditional Fermented Products.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/10708/
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| Title |
Effects of Soaking of Sorghum And Utilization in Ready Mix for Traditional Fermented Products.
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| Creator |
Arpitha, H. N.
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| Subject |
18 Processed foods
06 Sorghum |
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| Description |
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page
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| Contributor |
Meera, M. S.
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| Date |
2012
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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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| Identifier |
http://ir.cftri.com/10708/1/Pr-1050.pdf
Arpitha, H. N. (2012) Effects of Soaking of Sorghum And Utilization in Ready Mix for Traditional Fermented Products. [Student Project Report] (Submitted) |
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