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Stabilisation of Wheat Germ

Implementing Organization

Central Food Technological Research Institute (CFTRI)

Project Overview

Stabilization of wheat germ achieved by dry heat treatment. The moisture content of germ is<2% . The product is light golden brown colour

Source

Source URL
https://www.cftri.res.in/

Related Research

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Quick Information
Thrust Areas
Life Sciences & Biotechnology
Focus Area
Food Industry
Output
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