Development of Nutritious Supplementary Biscuits from Greengram Dhal

Journal of Food Science and Technology

Volumn 37, Issue 5, 2000, Pages 506-508

  Devi, R ^b   Nerlekar, J P ^a   Zanver, V S ^a   Pagare, M P ^a   Deshmukh, S V ^a   Kalbande, V H ^a  

^a MARATHWADA AGRICULTURAL UNIVERSITY   (India)

^b NONE

Author keywords

Biscuits; Greengram dhal; In vitro protein digestibility; Proximate composition

Indexed keywords

EID: 0347114795     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. AOAC (1975). Official Methods of Analysis, 12th edn. Association of Official Analytical Chemists, Washington DC
2. Devi, R., Zanver VS, Arya AB, Deshmukh SS (1997). Developing biscuits suitable for supplementary food from greengram dhal. J. Maharashtra agric. Univ., 22(2):240-242
3. Panse, Sukhatme PV (1978) Statistical Methods for Agricultural Workers, Indian Council of Agricultural Research, New Delhi, pp 52-61
4. Raghurammulu N, Madhavan Nair K , Kalyanasundaram S (1983) A Manual of Laboratory Techniques. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad. pp 31-37, 121
5. Talapatra SK, Ray SC, Sen KC (1940). The analysis of mineral constituents in biological nutrients. Indian J Vet Sci Animal Husbandry 10:243-244