Development of instant multigrain porridge as wholesome breakfast food

By:

Madhavrao, Mandge Harshad

Material type: Text

TextPublication details: Ludhiana PAU 2010Edition: Food Science and TechnologyDescription: 29cm. ; 66+ CDSubject(s):

DDC classification:

T 641.373.58 M26D

Summary: Multigrain blends of wheat, mungbean, sorghum, barley, corn (50:20:15:10:5) and flaxseeds @ 1% were processed by three independent instantization treatments i.e.cooking, roasting and extusion treatment, to produce instant multigrain porridge. Cooking trea

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.373.58 M26D (Browse shelf(Opens below))	Not for loan		250574

Multigrain blends of wheat, mungbean, sorghum, barley, corn (50:20:15:10:5) and flaxseeds @ 1% were processed by three independent instantization treatments i.e.cooking, roasting and extusion treatment, to produce instant multigrain porridge. Cooking trea

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