Development and quality evaluation of gluten free pasta
By: AJNA ALAVUDEEN AKSHARA PRAKASH RAHUL K REMYASREE P. T
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Contributor(s): Dr. Prince M. V (Guide) | Er. Sruthi P. S (Co-guide).
Material type: 
BookPublisher: Tavanur 2015 Department of Food and Agricultural Process Engineering Description: 47.Report number: P 302DDC classification: Online resources: Click here to access online Summary: 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.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Project Report
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur Reference | Reference Book | 664 AJN/DE (Browse shelf) | Available | KAU_KCAET-P 302 |
Development and quality evaluation of gluten free pasta
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.
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