Normal view MARC view ISBD view

Formulation and Quality Evaluation of Noodles Made by Blend of Mealworm Leave Flour (Tenebrio Molitor L.) and Refind Wheat Flour

By:

Material type: Text

Online resources:

Item type:

Theses & Dissertations

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Home library	Call number	Status	Date due	Barcode
Theses & Dissertations	MRSPTU Central Library	MRSPTU Central Library	664 KA-F (Browse shelf(Opens below))	Not for loan		TH734

Previous								Next
Previous	664 KA-E Effect of Thermal and Bioprocessing Technique on the Nutritional and Functional Characteristics of Pigeon Pea	664 KA-E Effect of Processing on the Nutritional Characteristics and Functionality of Little Millet	664 KA-F Functional Properties and Antioxidant Potential of Proso Millet Starch	664 KA-F Formulation and Quality Evaluation of Noodles Made by Blend of Mealworm Leave Flour (Tenebrio Molitor L.) and Refind Wheat Flour	664 KA-F Formulation and Quality Evaluation of Noodles Made by Blend of Black Soldier Fly Larvae (Hermetia Illucens) and Refind Wheat Flour	664 KA-F Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentrations of wheat and Papaya Peels	664 KA-F Formulation and Evaluation of Insect (Meal worms) Based Nutri Bars For Their Chemical and Sensory Analysis	Next

There are no comments on this title.

to post a comment.