Effect of supplementation of soy, sorghum, maize, and rice on the quality of cooked noodles

Ecology of Food and Nutrition

Volumn 46, Issue 1, 2007, Pages 61-76

  Khetarpaul, Neelam ^a   Goyal, Rajni ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

DIGESTIBILITY; FOOD QUALITY; FOOD SUPPLEMENTATION; MAIZE; RICE; SORGHUM; SOYBEAN;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 33846002774     PISSN: 03670244     EISSN: 15435237     Source Type: Journal    
DOI: 10.1080/03670240601100600     Document Type: Article

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