The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Sensory Evaluation and Acceptability of Breads Prepared from Refined Wheat and Soyabean Flours


Affiliations
1 P.G. Department of Home Science, University of Rajasthan, Jaipur - 302 004, Rajasthan, India
     

   Subscribe/Renew Journal


Bread has been man's food for at least six thousand years. It was probably the first processed convenience food ever produced and remains the most widely acceptable. It is one of the few universal staples which is complete in itself and requires no additional preparation.
User
Notifications

Abstract Views: 181

PDF Views: 0




  • Sensory Evaluation and Acceptability of Breads Prepared from Refined Wheat and Soyabean Flours

Abstract Views: 181  |  PDF Views: 0

Authors

Anuradha Goyle
P.G. Department of Home Science, University of Rajasthan, Jaipur - 302 004, Rajasthan, India
Malvika Mathur
P.G. Department of Home Science, University of Rajasthan, Jaipur - 302 004, Rajasthan, India

Abstract


Bread has been man's food for at least six thousand years. It was probably the first processed convenience food ever produced and remains the most widely acceptable. It is one of the few universal staples which is complete in itself and requires no additional preparation.