Standardisation and Nutritional Evaluation of Products Prepared from Bengal Gram Flour-Reference-Cited by-同舟云学术

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Standardisation and Nutritional Evaluation of Products Prepared from Bengal Gram Flour

Published:2002-11 Issue:6 Volume:13 Page:475-476
ISSN:0970-9274
Container-title:Journal of Human Ecology
language:en
Short-container-title:Journal of Human Ecology

Author:

Bhama Satya¹,Sadana B.K.²

Affiliation:

1. Department of Food Science and Nutrition, College of Home Science. Himachal Pradesh Krishi Vishvavidyalaya , Palampur 176 062, Himachal Pradesh, India

2. Department of Foods and Nutrition, College of Home Science, Punjab Agricultural University , Ludhiana, 141 004, Punjab, India

Publisher

Kamla Raj Enterprises

Subject

General Medicine

Link

https://www.tandfonline.com/doi/pdf/10.1080/09709274.2002.11905590

Reference2 articles.

1. AOAC: Official Methods of Analysis. Association of Official Analytical Chemists, Washington D.C. (1985).

2. Kaur, H. Nutritive Value of Some Commonly Used Deep Fat Fried Products. M.Sc. Thesis Punjab Agricultural University, Ludhiana, India (1990).

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1. Value addition, nutritional status and shelf-life of cocoa, cardamom and sugar free dietary fiber supplement;The Indian Journal of Agricultural Sciences;2016-04-16

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