Development and nutritional evaluation evaluation of value added cereal pulse based products using drumstick leaves (Mor

By:

Pant, Richa

Material type: Text

TextPublication details: Ludhiana PAU 2011Edition: Foods and NutritionDescription: 29cm. ; 93Subject(s):

DDC classification:

T 664.8 P14D

Summary: The present study was conducted to see the effect of supplementation of drumstick leaves to commonly consumed preparations. Ten value added products were prepared by adding drumstick leaves (DL) at levels of 25% and 40% and were evaluated organoleptically

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 P14D (Browse shelf(Opens below))	Not for loan		250661

The present study was conducted to see the effect of supplementation of drumstick leaves to commonly consumed preparations. Ten value added products were prepared by adding drumstick leaves (DL) at levels of 25% and 40% and were evaluated organoleptically

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