Technology Database

Technologies developed by CSIR-CFTRI and available for licensing. Each dossier describes the product or process, the raw materials and equipment needed, and the licensing terms. For licensing, contact Technology Transfer & Business Development through the Contacts page.

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Showing 1–12 of 12

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Atta with Multi grains / Multi whole grains flour

Bakery Products Multigrains

Dossier: Atta with Multi grains / Multi whole grains flour PDF, 77.38 KB
Convenience flour from Ragi suitable for stiff porridge

Cereal Products Nutraceutical

Dossier: Convenience flour from Ragi suitable for stiff porridge PDF, 73.38 KB
Fortified Whole Wheat Pasta

Bakery Products Fortified

Dossier: Fortified Whole Wheat Pasta PDF, 135.9 KB
Full fat Soya Flour: Edible

Protein Speciality Products

Dossier: Full fat Soya Flour: Edible PDF, 9.83 KB
Improved Maize flour

Cereal Products

Dossier: Improved Maize flour PDF, 201.4 KB
Online fortification of Atta or Maida

Bakery Products Fortified

Dossier: Online fortification of Atta or Maida PDF, 135.38 KB
Potato flour

Fruits & Vegetable Products

Dossier: Potato flour PDF, 130.5 KB
Processed besan (Bengal gram flour) for sev and boondi preparation

Cereal Products

Dossier: Processed besan (Bengal gram flour) for sev and boondi preparation PDF, 224.83 KB
Production of Atta (whole wheat flour)

Bakery Products

Dossier: Production of Atta (whole wheat flour) PDF, 72.33 KB
Shelf-stable jowar flour

Cereal Products Shelf stable

Dossier: Shelf-stable jowar flour PDF, 100.21 KB
Wheat Germ Stabilization

Bakery Products Shelf stable

Dossier: Wheat Germ Stabilization PDF, 4.72 KB
Wheat Vermicelli

Bakery Products

Dossier: Wheat Vermicelli PDF, 71.67 KB

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