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Evaluation of nutritional properties and development of value added rice flour based products using traditional rice varieties

Material type: Text

TextPublisher: : , 2010Description: 127 p. ; ill. ; 29 cm.Subject(s): Grain products

DDC classification: 664.725

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Item type	Current location	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Permanent Reference Materials	Main Library Ceylon Room	Theses Collection	664.725 ARI48 (Browse shelf)	1	Not for loan		199622

Total holds: 0

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Previous	664.6 VIT Development of fat free & milk solids non fat free mango sorbet	664.7 ALM Development of HACCP procedures for wheat flour milling	664.72272 WAI Glycemic indices of sweet potato (Ipomea batatas) tubers and an assessment of nutritional value and physico - chemical properties of flour derived from tubers for potential use in food industry	664.725 ARI48 Evaluation of nutritional properties and development of value added rice flour based products using traditional rice varieties	664.725 CHA Economic analysis of cleaner production options for rice processing industry in north central province of Sri Lanka	664.725 RAJ Physico-chemical investigations of some rice based composite flour systems and thir possible uses in baking	664.752 CHA Evaluation of chemical properties and sensory properties of hard bough biscuits during the shelf life	Next

A Thesis submited to USJP as partial fulfillment of the award of degree of BSC (sp) in food science and technology

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