Sensory and nutritional evaluation of recipes based on maize flour

By:

KANU Priya

Material type: Text

TextPublication details: Ludhiana PAU 2007Edition: Food and NutritionDescription: 124LSubject(s):

DDC classification:

T 641.331.5 K12S

Summary: Seven recipes were prepared namely gruel, methi roti, palak poori, pancake, mixed vegetable pakoda, namkeen para and tacos using maize flour as a main ingredient and supplemented with other ingredients viz. bengal gram flour, milk and milk products, green

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.331.5 K12S (Browse shelf(Opens below))	Not for loan		249152
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.331.5 K12S (Browse shelf(Opens below))	Not for loan		249153

Seven recipes were prepared namely gruel, methi roti, palak poori, pancake, mixed vegetable pakoda, namkeen para and tacos using maize flour as a main ingredient and supplemented with other ingredients viz. bengal gram flour, milk and milk products, green

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