Development and quality evaluation of gluten free noodles from arrowroot and finger millet powder /

Ashna Yoosaf C P

Development and quality evaluation of gluten free noodles from arrowroot and finger millet powder / - Tavanur : Department of Processing and Food Engineering, 2024.

Dewey Class. No.: 664 / ASH/DE

Report. No.: P 626

Development and quality evaluation of gluten free noodles from arrowroot and finger millet powder /

APA

Ashna Yoosaf C P, Hasna P V, Gerald Job & Sreeja R. (2024). Development and quality evaluation of gluten free noodles from arrowroot and finger millet powder. Tavanur: Department of Processing and Food Engineering.

Chicago

Ashna Yoosaf C P, Hasna P V, Gerald Job and Sreeja R. 2024. Development and quality evaluation of gluten free noodles from arrowroot and finger millet powder. Tavanur: Department of Processing and Food Engineering.

Harvard

Ashna Yoosaf C P, Hasna P V, Gerald Job and Sreeja R. (2024). Development and quality evaluation of gluten free noodles from arrowroot and finger millet powder. Tavanur: Department of Processing and Food Engineering.

MLA

Ashna Yoosaf C P, Hasna P V, Gerald Job and Sreeja R. Development and quality evaluation of gluten free noodles from arrowroot and finger millet powder. Tavanur: Department of Processing and Food Engineering. 2024.

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