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Value Addition of Jackfruit Seed Flour in Formulation of Instant Noodles artocarpus heterophyllus Lam.

Bibliografiske detaljer
Hovedforfatter:	Chinju K.S
Format:	Dissertation
Udgivet:	Quilon, QASL 2014
Fag:	Food Science & Technology

Lignende værker

Nutritional Assessment and Value Added Products from Jackfruit Seed Flour artocarpus heterophyllus lam.
af: Mohammed Farshad Hamza
Udgivet: (2013)

Nutritious noodles using banana flaour supplimented with jackfruit seed powder
af: Lulu Varghese
Udgivet: (2017)

Product Diversification of Jackfruit arotocarpus heterophyllus lam.
af: Viji C.
Udgivet: (2013)

Development of protein enriched noodles by usung soy flour
af: Shanil
Udgivet: (2017)

Development and standardization of coconut flour based noodles and evaluation of its characteristics
af: Mohammed Shafeeque K.K
Udgivet: (2016)

Development of peda incorporated with jackfruit ( artocarpusheterophyllus lam) seed
af: Suhaila A.P
Udgivet: (2016)

Development of popeye noodles
af: Salman Abdul Raziq
Udgivet: (2016)

Portion packaging and storage of jackfruit (Artocarpus heterophyllus Lam.)
af: Gana K R
Udgivet: (2018)

Development of low calorie jackfruit(artcarpus heterophyllus) flavoured milk
af: Subaiba M
Udgivet: (2017)

Screening Pepper Varieties for Value Addition
af: Dhilip Kumar P.C
Udgivet: (2005)

Evaluation of different banana flour for cookies
af: Aswani R.S
Udgivet: (2017)

Effect of Raw and Toasted Red Gram Flour on Chapathi Making Quality of Whole Wheat Flour
af: Krishnendu Mohan
Udgivet: (2009)

Standardization and chemical examination of newly developed jackfruit bread
af: Swathi A.
Udgivet: (2016)

Effect of Differently Treated Soyabean Flour on Quality of Biscuits
af: Hasker E.
Udgivet: (2003)

Standardisation of baby powder using kunnan banana flour
af: Lulu Najila S.K
Udgivet: (2017)

Physio chemical properties of jackfruit (artocarpus heterophyllus lam.) seed flour and its prospects for use in cattle feed
af: Sri Krishna G
Udgivet: (2005)

Studies on Extrusion Characteristics of Rice Flour Blended with Selected Spices
af: Mufseena P.V
Udgivet: (2013)

Vegetative propagation of promising jackfruit (Artocarpus heterophyllus Lam.) types
af: Ashok Madala
Udgivet: (2018)

Development and Quality Assessment of Pasta made from Green Bana Flour
af: Raheesa C.
Udgivet: (2014)

Development and stadardization of coconut flour based bread and evaluation of its characteristics
af: Nashid P.
Udgivet: (2016)

Comparative Studies on Single-Screw Extruded Products using Cereal Flours
af: Nishad Mon K.T
Udgivet: (2004)

Value addition and postharvest techniques
af: Sachin Tyagi
Udgivet: (2019)

Food additives Characteristics, detection and estimation /
af: Mahindru, S. N.
Udgivet: (2008)

Studies on Physico-Chemical and Sensory Evaluations of Wheat Bread Modified with Pumkin Flour
af: Fahad K.
Udgivet: (2013)

Assessing the Quality Attributes of Formulated Synmix
af: Libin T.K
Udgivet: (2013)

Nutritional Composition, Microbial and Sensory Status of Popcorn-based Food Enriched with Cashew Nut Flour
af: Faheema Mumthaz
Udgivet: (2013)

Postharvest Management and Value Addition
af: Ashwani, K Goel
Udgivet: (2007)

Development, packaging and storage of intermediate moisture jackfruit (Artocarpus heterophyllus L.)
af: Divya S L
Udgivet: (2016)

Maida, Commercial Atta, Whole Wheat Flour in Bread Manufacture: a Comparative Study of their Quality Parameters
af: Mufeed V.
Udgivet: (2010)

Preparation and evaluation of polyherbal formulation with antidiabetic and antioxidant proprties
af: Mubshira Assainar
Udgivet: (2017)

Studies on the Development of Instant Soup Mixes Rich in Carotenoids
af: Amrutha K. Pisharody
Udgivet: (2005)

Effect of Chitosan, Grape Seed Extract and Modified Atmosphere Packaging on the Shelf Life of Prawn During Chill Storage
af: Jasmin K.S
Udgivet: (2006)

Field evaluation of promising jackfruit (artocarpus heterophyllus lam.) types
af: Ajeesh B R
Udgivet: (2018)

Morpho-molecular characterization of jackfruit (Artocarpus heterophyllus Lam.) accessions
af: Aswini A
Udgivet: (2015)

Development of noodles from cassava based composit flour
af: Muhammed Khan S
Udgivet: (2017)

Food additives-characteristics, detdction and estimation /
af: Mahindru, S.N .
Udgivet: (2000)

Optimization of process parameters for vacuum drying of ripe jackfruit bulb (Artocarpus heterophyllus L.)
af: Padmavathi D
Udgivet: (2015)

Development and quality evaluation of retort pouch packed tender jackfruit (Artocarpus heterophyllus L.)
af: Praveena N
Udgivet: (2015)

Physiological and biochemical studies on Jackfruit seeds( Artocarpus heterophyllus Lam.) during storage and germination /
af: Sheela, S
Udgivet: (2007)

Physiological and biochemical studies on jackfruit seeds artocarpus heterophyllus lam during storage and germination
af: Sheela S