Biochemical, nutritional and textural characteristics of soy-fortified wheat/triticale meal chapatis

By:

Meena Rani

Material type: Text

TextPublication details: Ludhiana P. A. U. 1996Edition: BiochemistryDescription: 29cm. 83,102Subject(s):

DDC classification:

T 641.331.1 M52B

Summary: One variety of soy (PK -416) was taken to study the effect of fortification with wheat/triticale whole meal Biochemical constituents viz. protein, fat, ash, crude fibre, calcium iron and phosphorus was increased by 1.56, 5.5, 104, 2.93, 3, 0, 5 and 133 fo

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.331.1 M52B (Browse shelf(Opens below))	Not for loan		219999
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.331.1 M52B (Browse shelf(Opens below))	Not for loan		220000

One variety of soy (PK -416) was taken to study the effect of fortification with wheat/triticale whole meal Biochemical constituents viz. protein, fat, ash, crude fibre, calcium iron and phosphorus was increased by 1.56, 5.5, 104, 2.93, 3, 0, 5 and 133 fo

There are no comments on this title.

to post a comment.