B karpagavalli (5 resultados)

Taschenbuch. Condición: Neu. Quality Characteristics of Multi Grain Spaghetti | B. Karpagavalli (u. a.) | Taschenbuch | 144 S. | Englisch | 2015 | LAP LAMBERT Academic Publishing | EAN 9783659799389 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

Paperback. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Pasta products are one of the most ancient food forms in which wheat has been consumed. Pasta products are becoming increasingly popular not only worldwide but also in the Indian subcontinent. This is because pasta products are simple to make and if dried they can be stored for relatively long periods of time. Spaghetti is the most popular and common variety among the hundreds of shapes of pasta products. Utilization of composite flour in pasta products offer different flavour and texture characteristics resulting in an element of novelty with enhanced consumer appeal and nutritive value. Hence utilization of cereals and pulses in pasta products and evaluation of quality characteristics would lead to the development of nutritionally optimized foods at affordable cost. This book is attempt with an aim of standardizing ready to cook multi grain spaghetti by the incorporation of cereal pulse blends and to find out its keeping quality. 144 pp. Englisch.…

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Karpagavalli B.The author B. Karpagavalli completed her post graduate and doctoral programme with specialization of Food Science and Nutrition from the Tamil Nadu Agricultural University. The authors S. Amutha and T. Padmini are prof.…

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Pasta products are one of the most ancient food forms in which wheat has been consumed. Pasta products are becoming increasingly popular not only worldwide but also in the Indian subcontinent. This is because pasta products are simple to make and if dried they can be stored for relatively long periods of time. Spaghetti is the most popular and common variety among the hundreds of shapes of pasta products. Utilization of composite flour in pasta products offer different flavour and texture characteristics resulting in an element of novelty with enhanced consumer appeal and nutritive value. Hence utilization of cereals and pulses in pasta products and evaluation of quality characteristics would lead to the development of nutritionally optimized foods at affordable cost. This book is attempt with an aim of standardizing ready to cook multi grain spaghetti by the incorporation of cereal pulse blends and to find out its keeping quality.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 144 pp. Englisch.…