| 000 -LEADER |
|---|
| fixed length control field |
01134nam a22001937a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
664 AJN/DE |
| 088 ## - REPORT NUMBER |
|---|
| Report number |
P 302 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
AJNA ALAVUDEEN |
| -- |
AKSHARA PRAKASH |
| -- |
RAHUL K |
| -- |
REMYASREE P. T |
| 9 (RLIN) |
3836 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development and quality evaluation of gluten free pasta |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Tavanur 2015 |
| Name of publisher, distributor, etc. |
Department of Food and Agricultural Process Engineering |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
47 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Development and quality evaluation of gluten free pasta |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
the major objectives of the study were to standardizing the mix composition of the GFP produced from rice, jackfruit seed flour, arrowroot flour and amarnath flour each one of which has a definite qualitative parameters such as nutritional fortification, textural qualities etc. In short the weakness of the one ingredient is the strength of the other. The second objective is to study the physical, functional, proximate and microbial characterization of the products. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dr. Prince M. V (Guide) |
| 9 (RLIN) |
3452 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Er. Sruthi P. S (Co-guide) |
| 9 (RLIN) |
3479 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
https://drive.google.com/open?id=1WUigeKUH71ATD9Cg6HlrtctBhING6Zsr |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Project Report |
