Sensory and nutritional evaluation of recipes based on maize flour
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 641.331.5 K12S
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
![]() |
Mohinder Singh Randhawa Library | T 641.331.5 K12S (Browse shelf(Opens below)) | Not for loan | 249152 | ||
![]() |
Mohinder Singh Randhawa Library | T 641.331.5 K12S (Browse shelf(Opens below)) | Not for loan | 249153 |
Browsing Mohinder Singh Randhawa Library shelves Close shelf browser (Hides shelf browser)
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
There are no comments on this title.
Log in to your account to post a comment.