Improving quality and digestibility of gluten-free amaranth pasta using hydrocolloids

By:

Anand, Vishnu

Material type: Text

TextDescription: 60pDissertation note: M.Sc. (Master of Technology) ICAR-IARI, Division of Food Science and Post Harvest Technology, New Delhi 2017 Rudra, Shalini Gaur

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute		Not for loan		T-9698

M.Sc. (Master of Technology) ICAR-IARI, Division of Food Science and Post Harvest Technology, New Delhi 2017 Rudra, Shalini Gaur

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Improving quality and digestibility of gluten-free amaranth pasta using hydrocolloids