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Formulation and evaluation of low gluten vermicelli using quinoa

By: Sharma, MadhviContributor(s): Singh, AlpanaMaterial type: Text

TextPublication details: Jabalpur JNKVV 2020Description: 72 pgSubject(s): Food Technology | Formulation and evaluation of low gluten vermicelli using quinoaDDC classification: 664 SHA-F Dissertation note: M.Sc.(Food Technology)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 SHA-F (Browse shelf(Opens below))	Available		T-105028

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	664 SAH-F Faba bean (vicia faba L.) processing technology and utilization	664 SAH-O Optimization of levels of banking ingredients for production of buns from barley and wheat flour	664 SAH-S Studies on Set Yoghurt made from Pure Cow and Buffalo Milk using mixed Culture Type T and Type TL(S.Thermophillus and L.bulagaricus)	664 SHA-F Formulation and evaluation of low gluten vermicelli using quinoa	664 SHA-S Studies on Probiotic Spray Dried Acidophilus Milk Powder	664 SHA-S Studies on the Feasibility of Ragi Flour as A Substrate for Microbial Production of Amylolytic Enzyme	664 SHA-S Studies on processing and utilization of foxtail millet for preparation of instant idli mix	Next

M.Sc.(Food Technology)

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