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Nutritional Evaluation of Wheat–Fenugreek Blends for Product Making

✍ Scribed by SHALINI HOODA; SUDESH JOOD

Publisher
Springer US
Year
2004
Tongue
English
Weight
74 KB
Volume
59
Category
Article
ISSN
1573-9104

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35 "C for 18 h was the most acceptable blend for the preparation of biscuits as well as weaning mixture. Crude-protein, true-protein, nonprotein nitrogen, fat and ash contents of the developed products whether incorporating fermented or unfermented cereal-legume-whey blends did not differ significan