Development and nutritional evaluation of supplementary foods

By:

Reema

Material type: Text

TextPublication details: Ludhiana P. A. U. 2002Edition: Food and NutritionDescription: 29cm; 144lSubject(s):

DDC classification:

T 641.1 R29D

Summary: Supplementary foods namely burji, pinni and sevian were prepared from genninated wheat supplemented with germinated green gram/ soyabean (3: 1) along with sun-dried carrot! cauliflower leaves powder at 5% level. These were evaluated organoleptically and n

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.1 R29D (Browse shelf(Opens below))	Not for loan		223738
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.1 R29D (Browse shelf(Opens below))	Not for loan		223739

Supplementary foods namely burji, pinni and sevian were prepared from genninated wheat supplemented with germinated green gram/ soyabean (3: 1) along with sun-dried carrot! cauliflower leaves powder at 5% level. These were evaluated organoleptically and n

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