Biochemical, nutritional and textural characteristics of soy-fortified wheat/triticale meal chapatis
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 641.331.1 M52B
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 641.331.1 M52B (Browse shelf(Opens below)) | Not for loan | 219999 | ||
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Mohinder Singh Randhawa Library | T 641.331.1 M52B (Browse shelf(Opens below)) | Not for loan | 220000 |
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
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