Nutritional evaluation and shelf life studies of papads prepared from wheat-legume composite flours

Plant Foods for Human Nutrition

Volumn 58, Issue 4, 2003, Pages 299-307

  Garg, R ^a   Dahiya, S ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Legume flours; Nutritive value; Papad; Shelf life; Supplementation; Wheat flour

Indexed keywords

CICER ARIETINUM; PISUM SATIVUM; TRITICUM AESTIVUM;

VEGETABLE PROTEIN;

ARTICLE; DIET SUPPLEMENTATION; DIGESTION; FLOUR; FOOD HANDLING; FOOD PRESERVATION; LEGUME; METHODOLOGY; NUTRITIONAL VALUE; TASTE; TIME; WHEAT;

DIGESTION; FABACEAE; FLOUR; FOOD PRESERVATION; FOOD TECHNOLOGY; FOOD, FORTIFIED; NUTRITIVE VALUE; PLANT PROTEINS; TASTE; TIME FACTORS; TRITICUM;

EID: 4644245524     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:QUAL.0000040284.82823.b4     Document Type: Article

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