Development and nutritional evaluation of supplementary foods using defatted soy flour

By:

Shah, Kanika

Material type: Text

TextPublication details: Ludhiana PAU 2005Edition: Foods and NutritionDescription: 29cm. 118LSubject(s):

DDC classification:

T 641.1 S31D

Summary: Nine supplementary foods incorporating DSF were prepared and standardized in the laboratory using wheat flour as control and wheat flour supplemented with defatted soy flour at 20%, 30% and 40% levels. Products were organoleptically evaluated fresh, after

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.1 S31D (Browse shelf(Opens below))	Not for loan		247931
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.1 S31D (Browse shelf(Opens below))	Not for loan		247932

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Nine supplementary foods incorporating DSF were prepared and standardized in the laboratory using wheat flour as control and wheat flour supplemented with defatted soy flour at 20%, 30% and 40% levels. Products were organoleptically evaluated fresh, after

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