Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour

Food Chemistry

Volumn 77, Issue 4, 2002, Pages 479-488

  Dhingra, Shfali ^a   Jood, Sudesh ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Barley; Bread; Nutritional composition; Soybean; Wheat

Indexed keywords

ARTICLE; BARLEY; BREAD; COLOR; DIET SUPPLEMENTATION; DIETARY FIBER; DIGESTION; FAT CONTENT; FLAVOR; FOOD QUALITY; NUTRITIONAL VALUE; SOYBEAN; TASTE; WHEAT;

GLYCINE MAX; HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM;

EID: 0036262625     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00387-9     Document Type: Article

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