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Ansari, B. J.
- Evaluation of Acceptability of Radish Wada
Abstract Views :221 |
PDF Views:0
Authors
B. J. Ansari
1,
Rohini Devi
1
Affiliations
1 Department of Food and Nutrition, College of Home Science Marathwada AgriculturalUniversity, Parbhani - 431 402, IN
1 Department of Food and Nutrition, College of Home Science Marathwada AgriculturalUniversity, Parbhani - 431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 4 (2009), Pagination: 169-171Abstract
Vegetables occupy an important place in the daily diet. They are the most inexpensive among the protective foods. They are good sources of carotene, calcium, ascorbic acid, iron and fiber.- A Study on Milling and Bread Making Quality of Wheat Species
Abstract Views :207 |
PDF Views:0
Authors
Affiliations
1 Department of Food and Nutrition, College of Home Science Marathwada Agricultural University, Parbhani 431402, IN
1 Department of Food and Nutrition, College of Home Science Marathwada Agricultural University, Parbhani 431402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 33, No 7 (1996), Pagination: 177-180Abstract
Wheat is an unique cereal endowed with a protein called gluten. Due to the presence of gluten in wheat a variety of products are prepared from it. There are several wheat products, which can be prepared either at home or on commercial scale viz., chapati, naan, parcrtha, bread, bun, biscuit, cake, cookie and macaron.- Acceptability and Keeping Quality of Chapatis of Six Wheat Varieties
Abstract Views :212 |
PDF Views:1
Authors
Affiliations
1 College of Home Science, Marathwada Agricultural University, Parbhani 431 402, IN
1 College of Home Science, Marathwada Agricultural University, Parbhani 431 402, IN