ICAR Research Data Repository for Knowledge Management
Overall Acceptability And Nutritional Value Of Tandoori Naan, Roti And Bread Prepared With Blends Of Wheat, Soybean, Canavalia, Winged Bean, Peanut And Sesame Seed Flours
KrishiKosh
View Archive Info| Field | Value | |
| Title |
Overall Acceptability And Nutritional Value Of Tandoori Naan, Roti And Bread Prepared With Blends Of Wheat, Soybean, Canavalia, Winged Bean, Peanut And Sesame Seed Flours
|
|
| Creator |
Ranjani K.
|
|
| Contributor |
Vaidehi A.P
|
|
| Subject |
bakery products, processing, sesamum indicum, rodents, beans, proteins, flours, topping, groundnuts, rations
|
|
| Date |
2012-10-15T16:18:34Z
2012-10-15T16:18:34Z 1985 |
|
| Type |
Thesis
|
|
| Identifier |
Other
http://krishikosh.egranth.ac.in/handle/1/18539 |
|
| Language |
en_US
|
|
| Publisher |
University of Agricultural Sciences; Bangalore.
|
|