Development and quality evaluation of gluten free pasta

By:

AJNA ALAVUDEEN AKSHARA PRAKASH RAHUL K REMYASREE P. T

Contributor(s):

Material type:

TextPublication details: Tavanur 2015 Department of Food and Agricultural Process EngineeringDescription: 47Report number: P 302DDC classification:

664 AJN/DE

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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.

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Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Project Report	Kelappaji College of Agricultural Engineering & Technology Library, Tavanur Reference		Reference Book		664 AJN/DE (Browse shelf(Opens below))					Available			KAU_KCAEFT-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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