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DEVELOPMENT AND ORGANOLEPTIC EVALUATION OF BAKERY PRODUCTS FORMULATED BY USING WHEAT FLOUR , BARLY FLOUR AND GERMINATED FENUGREEK SEED POWDER FOR DIABETICS

LALIT, HIMANI

DEVELOPMENT AND ORGANOLEPTIC EVALUATION OF BAKERY PRODUCTS FORMULATED BY USING WHEAT FLOUR , BARLY FLOUR AND GERMINATED FENUGREEK SEED POWDER FOR DIABETICS - LUDHIANA PAU 2017 - 88P.

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Subjects--Topical Terms:
BARLEY SEEDS

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