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Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada
Agricultural University, Parbhani-431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 34, No 6 (1997), Pagination: 150-154
Abstract
Wheat (Triticum aestivum) is one of the staple cereals largely consumed in India in different forms like chapoti, phulka, bread, biscuit, vermicelli, semolina etc. Literature evidence indicates that the nutritive value of wheat is more or less affected by the commonly used processing methods while preparing foods of wheat.
