Development and nutritional evaluation of supplementary foods
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 641.1 R29D
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 641.1 R29D (Browse shelf(Opens below)) | Not for loan | 223738 | ||
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Mohinder Singh Randhawa Library | T 641.1 R29D (Browse shelf(Opens below)) | Not for loan | 223739 |
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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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