Studies on the development of alternate flours and meals for cereal based foods
Rai, Sweta
Studies on the development of alternate flours and meals for cereal based foods - Food Science and Technology - Ludhiana PAU 2009 - 29CM; 150L
Studies were carried out on the development of alternate flours and meals for cereal based products. Alternate flour and 'atta' were prepared with or without wheat flour after incorporating rice flour (0, 25, 50, 75 and 100 percent), maize meal (0, 25, 50
FLOUR, 'ATTA', RICE, MAIZE MEAL, SORGHUM, PEARL MILLET,
FLOUR, 'ATTA', RICE, MAIZE MEAL, SORGHUM
T 664.725 R13S
Studies on the development of alternate flours and meals for cereal based foods - Food Science and Technology - Ludhiana PAU 2009 - 29CM; 150L
Studies were carried out on the development of alternate flours and meals for cereal based products. Alternate flour and 'atta' were prepared with or without wheat flour after incorporating rice flour (0, 25, 50, 75 and 100 percent), maize meal (0, 25, 50
FLOUR, 'ATTA', RICE, MAIZE MEAL, SORGHUM, PEARL MILLET,
FLOUR, 'ATTA', RICE, MAIZE MEAL, SORGHUM
T 664.725 R13S