Report
Effect of infrared, microwave and extrusion cooking on the physico-chemical properties and storage stability of two sorghum cultivars.
| العنوان: | Effect of infrared, microwave and extrusion cooking on the physico-chemical properties and storage stability of two sorghum cultivars. |
|---|---|
| المؤلفون: | Nivedita, S. |
| المساهمون: | Manisha, Guha |
| سنة النشر: | 2014 |
| المجموعة: | Central Food Technological Research Institute, New Delhi: ePrints@CFTRI |
| مصطلحات موضوعية: | 06 Sorghum, 05 Microwave heating |
| نوع الوثيقة: | report |
| وصف الملف: | application/pdf |
| اللغة: | English |
| Relation: | http://ir.cftri.res.in/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) |
| الاتاحة: | http://ir.cftri.res.in/11873/ http://ir.cftri.res.in/11873/1/NiveditaS.pdf |
| رقم الانضمام: | edsbas.E52F179A |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |