Development and quality evaluation of gluten free pasta

By:

AJNA ALAVUDEEN AKSHARA PRAKASH RAHUL K REMYASREE P. T

Contributor(s):

Material type: Text

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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Item type	Current library	Collection	Call number	Status	Barcode
Project Report	KAUAET Reference	Reference	664 AJN/DE (Browse shelf(Opens below))	Not for loan	P 302

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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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