TY  - BOOK
AU  - Shah, Kanika
TI  - Development and nutritional evaluation of supplementary foods using defatted soy flour
U1  - T 641.1 S31D 
PY  - 2005///
CY  - Ludhiana
PB  - PAU
KW  - FOOD EVALUATION
KW  - ANTINUTRITIONAL FACTORS
KW  - DEFATTED SOY FLOUR
KW  - FOOD - TESTING
KW  - NUTRITIONAL EVALUATION
N2  - Nine supplementary foods incorporating DSF were prepared and standardized in the laboratory using wheat flour as control and wheat flour supplemented with defatted soy flour at 20%, 30% and 40% levels. Products were organoleptically evaluated fresh, after
ER  -