Nutritional and Sensory Evaluation of Value Added Products Developed from Composite Flour

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TextPublication details: Ludhiana PAU 2019Description: 140DDC classification:

Dissertation note: Ph.D. PAU, Department of Food and Nutrition, COHSc. 2019 Navjot Kaur

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.1 P14N (Browse shelf(Opens below))	Not for loan		303695

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Previous	T 641.1 O15E Energy and iron status of farm women belonging to low socio-economic group	T 641.1 P14A Assessment of the nutritional status of pre-school childern of non-working mothers	T 641.1 P14A Assessment of the nutritional status of pre-school childern of non-working mothers	T 641.1 P14N Nutritional and Sensory Evaluation of Value Added Products Developed from Composite Flour	T 641.1 P22I IMPACT OF EXTRUDED SNACKS FORMULATED FROM CEREAL,GERMINATED PULSES,GREEN LEAVES AND AMLA POWDER ON THE NUTRITIONAL STATUS OF MALNOURISHED CHILDREN	T 641.1 P22I IMPACT OF EXTRUDED SNACKS FORMULATED FROM CEREAL,GERMINATED PULSES,GREEN LEAVES AND AMLA POWDER ON THE NUTRITIONAL STATUS OF MALNOURISHED CHILDREN	T 641.1 P22R Relationship of various levels of energy intake and utilization in expecting and nursing women of various socio-economic groups	Next

Ph.D. PAU, Department of Food and Nutrition, COHSc. 2019 Navjot Kaur

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