Development and nutritional evaluation of supplementary foods using defatted soy flour
Shah, Kanika
Development and nutritional evaluation of supplementary foods using defatted soy flour - Foods and Nutrition - Ludhiana PAU 2005 - 29cm. 118L
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
FOOD EVALUATION
ANTINUTRITIONAL FACTORS DEFATTED SOY FLOUR FOOD - TESTING FOOD EVALUATION NUTRITIONAL EVALUATION
T 641.1 S31D
Development and nutritional evaluation of supplementary foods using defatted soy flour - Foods and Nutrition - Ludhiana PAU 2005 - 29cm. 118L
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
FOOD EVALUATION
ANTINUTRITIONAL FACTORS DEFATTED SOY FLOUR FOOD - TESTING FOOD EVALUATION NUTRITIONAL EVALUATION
T 641.1 S31D