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Deshpande, Banu
- Nutritional Components of Wheat Products
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1 AICRP-HSc (FN) Scheme, Division of Rural Home Science, University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN
1 AICRP-HSc (FN) Scheme, Division of Rural Home Science, University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN
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The Indian Journal of Nutrition and Dietetics, Vol 40, No 4 (2003), Pagination: 141-146Abstract
Nutritional research has revealed more and more links between the foods we choose to eat and our health. However, the food choices people make are influenced by many factors including food availability, economics, culture, knowledge and attitudes towards food.- Comparative Evaluation of Tandoori Naans and Kharaboondi Enriched with Full-Fat and Defatted Soyflours
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Authors
Affiliations
1 Department of Rural Home Science, University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN
1 Department of Rural Home Science, University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN