Organoleptic and nutritional evaluation of antioxidant rich products of Sweet Potato (Ipomoea batatas)

By:

Nailwal, Nidhi

Material type: Text

TextPublication details: Ludhiana PAU 2013Edition: Food and NutritionDescription: 29cm;100Subject(s):

DDC classification:

T641.352 2 N15O

Summary: Fifteen anti-oxidant rich products incorporating sweet potato in the form of flour, flakes or as fresh were prepared and standardized in the laboratory. Mathi, sevian, ladoo, panjiri, biscuit, doughnuts and cake were prepared with the supplementation of s

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T641.352 2 N15O (Browse shelf(Opens below))	Not for loan		251632

Fifteen anti-oxidant rich products incorporating sweet potato in the form of flour, flakes or as fresh were prepared and standardized in the laboratory. Mathi, sevian, ladoo, panjiri, biscuit, doughnuts and cake were prepared with the supplementation of s

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