Nutritional and sensory evaluation of nutritious porridge prepared using combinations of soy and sorghum grits

Nutrition and Health

Volumn 17, Issue 4, 2004, Pages 309-315

  Khetarpaul, Neelam ^a   Goyal, Rajni ^a   Garg, Renu ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BICARBONATE; SODIUM CARBONATE; SODIUM CHLORIDE; TRIPOLYPHOSPHATE;

ARTICLE; ASH; COOKING; DIETARY FIBER; FAT CONTENT; FOOD ANALYSIS; FOOD PROCESSING; NUTRITIONAL VALUE; PROTEIN CONTENT; SENSORY ANALYSIS; SORGHUM; SOYBEAN;

FRAXINUS; GLYCINE MAX; TRITICUM AESTIVUM;

EID: 2542566673     PISSN: 02601060     EISSN: None     Source Type: Journal    
DOI: 10.1177/026010600401700406     Document Type: Article

References (9)

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8. Khetarpaul, N., Grewal, R.B., Goyal, R. & Garg, R. (2003). Development of partially defatted soyflour and dal. Food Chem. (Accepted).
9. AOAC. (1990). Official Methods of Analysis of the Association of Official Analytical Chemists. Arlington, Virginia, USA, 2, 15.