Effect of processing on available bioactive contents in oat (Avena Sativa) bran enriched bread.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12883/
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| Title |
Effect of processing on available bioactive contents in oat (Avena Sativa) bran
enriched bread.
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| Creator |
Megha, Singh
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| Subject |
21 Cereals
26 Bakery products 05 Processing and Engineering |
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| Date |
2017
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/12883/1/Megha%20Singh.pdf
Megha, Singh (2017) Effect of processing on available bioactive contents in oat (Avena Sativa) bran enriched bread. [Student Project Report] (Submitted) |
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