Nutritional evaluation and shelf life studies of papads prepared from wheat-legume composite flours.
- Resource Type
- journal article
- Authors
- Garg, R; Dahiya, S
- Source
- Plant Foods for Human Nutrition; Dec2003, Vol. 58 Issue 4, p299-307, 9p
- Subject
- PLANT protein analysis
ENRICHED foods
DIGESTION
FOOD
FOOD preservation
LEGUMES
TASTE
TIME
WHEAT
FOOD science
NUTRITIONAL value
- Language
- ISSN
- 09219668
Copyright of Plant Foods for Human Nutrition is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)