TY  - BOOK
AU  - Meena Rani
TI  - Biochemical, nutritional and textural characteristics of soy-fortified wheat/triticale meal chapatis
U1  - T 641.331.1 M52B 
PY  - 1996///
CY  - Ludhiana
PB  - P. A. U.
KW  - SOYBEAN FLOUR
KW  - BIOCHEMICAL
KW  - CHAPATIS NUTRITIONAL
KW  - FLOUR
KW  - SOY - FORTIFIED WHEAT
KW  - TRYPSIN INHIBIT
N2  - One variety of soy (PK -416) was taken to study the effect of fortification with wheat/triticale whole meal Biochemical constituents viz. protein, fat, ash, crude fibre, calcium iron and phosphorus was increased by 1.56, 5.5, 104, 2.93, 3, 0, 5 and 133 fo
ER  -