| 000 | 01134nam a22001937a 4500 | ||
|---|---|---|---|
| 999 |
_c269086 _d269086 |
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| 003 | OSt | ||
| 082 | _2664 AJN/DE | ||
| 088 | _aP 302 | ||
| 100 |
_aAJNA ALAVUDEEN _aAKSHARA PRAKASH _aRAHUL K _aREMYASREE P. T _93836 |
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| 245 | _aDevelopment and quality evaluation of gluten free pasta | ||
| 260 |
_aTavanur 2015 _bDepartment of Food and Agricultural Process Engineering |
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| 300 | _a47 | ||
| 500 | _aDevelopment and quality evaluation of gluten free pasta | ||
| 520 | _athe 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 |
_aDr. Prince M. V (Guide) _93452 |
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| 700 |
_aEr. Sruthi P. S (Co-guide) _93479 |
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| 856 | _uhttps://drive.google.com/open?id=1WUigeKUH71ATD9Cg6HlrtctBhING6Zsr | ||
| 942 | _cPR | ||