Development and nutritional evaluation of supplementary foods using defatted soy flour

By:

Shah, Kanika

Material type: Text

TextPublication details: Ludhiana PAU 2005Edition: Foods and NutritionDescription: 29cm. 118LSubject(s):

DDC classification:

T 641.1 S31D

Summary: Nine supplementary foods incorporating DSF were prepared and standardized in the laboratory using wheat flour as control and wheat flour supplemented with defatted soy flour at 20%, 30% and 40% levels. Products were organoleptically evaluated fresh, after

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.1 S31D (Browse shelf(Opens below))	Not for loan		247931
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.1 S31D (Browse shelf(Opens below))	Not for loan		247932

Nine supplementary foods incorporating DSF were prepared and standardized in the laboratory using wheat flour as control and wheat flour supplemented with defatted soy flour at 20%, 30% and 40% levels. Products were organoleptically evaluated fresh, after

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