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

By:

Pant, Richa

Material type: Text

TextSubject(s):

DDC classification:

CD 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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Item type	Current library	Call number	Status	Date due	Barcode
Compact Disks	Mohinder Singh Randhawa Library	CD 664.8 P14D (Browse shelf(Opens below))	Available		277461

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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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