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Development and nutritional evaluation evaluation of value added cereal pulse based products using drumstick leaves (Mor

Pant, Richa

Development and nutritional evaluation evaluation of value added cereal pulse based products using drumstick leaves (Mor - Foods and Nutrition - Ludhiana PAU 2011 - 29cm. ; 93

The present study was conducted to see the effect of supplementation of drumstick leaves to commonly consumed preparations. Ten value added products were prepared by adding drumstick leaves (DL) at levels of 25% and 40% and were evaluated organoleptically

Subjects--Topical Terms:
CEREAL PRODUCTS -- NUTRITION

Subjects--Index Terms: CEREAL PRODUCTS -- NUTRITION DRUMSTICK LEAVES NUTRITION -- EVALUATION

Dewey Class. No.: T 664.8 P14D

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