Development and Nutritional Analysis of Value added weaning mixes

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dc.contributor.advisorDr. (Mrs.) Vimla Dunkwal
dc.contributor.authorMeenu Rani
dc.date.accessioned2019-01-25T06:26:41Z
dc.date.available2019-01-25T06:26:41Z
dc.date.issued2008
dc.description.abstractValue added weaning mixture were standardized and analyzed for their sensory physico-chemical characteristics, nutritional and shelf life. Value added weaning mixes prepared by using wheat, pearl millet, rice, soybean, mothbean, pumpkin and papaya powder. Malting, Roasting and oven drying method were used. Twelve types of weaning mixes were standardized i.e. four weaning mixes from each grain i.e. rice, wheat and pearl millet.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810092479
dc.keywordsNutritional Analysis, weaning mixesen_US
dc.language.isoenen_US
dc.publisherDepartment of Food and Nutrition College of Home Science Rajasthan Agricultural University, Bikaneren_US
dc.research.problemDevelopment and Nutritional Analysis of Value added weaning mixesen_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeDevelopment and Nutritional Analysis of Value added weaning mixesen_US
dc.these.typeM.Scen_US
dc.titleDevelopment and Nutritional Analysis of Value added weaning mixesen_US
dc.typeThesisen_US
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