Effect of Infrared treatment on cooking characteristics of Pigeon Pea dhal.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13484/
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| Title |
Effect of Infrared treatment on cooking
characteristics of Pigeon Pea dhal.
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| Creator |
Sristy, Gupta
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| Subject |
22 Legumes-Pulses
04 Irradiation |
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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/13484/1/sristy%20investigation.pdf
Sristy, Gupta (2017) Effect of Infrared treatment on cooking characteristics of Pigeon Pea dhal. [Student Project Report] (Submitted) |
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