OVERALL ACCEPTABILITY AND NUTRITIONAL VALUE OF TANDOORI NAAN, ROTI AND BREAD PREPARED WITH BLENDS OF WHEAT, SOYBEAN, CANAVALIA, WINGED BEAN, PEANUT AND SESAME SEED FLOURS

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dc.contributor.advisorVAIDEHI, M P
dc.contributor.authorRANJANI, K
dc.date.accessioned2019-07-08T08:11:47Z
dc.date.available2019-07-08T08:11:47Z
dc.date.issued1985
dc.description.abstractABSTRACT NOT AVAILABLEen_US
dc.identifier.citationNo. of Reference 152en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810113278
dc.keywordsNUTRITIONAL VALUE, TANDOORI NAAN, ROTI, BREAD, WHEAT FLOUR, SOYBEAN FLOUR, CANAVALIA FLOUR, WINGED BEAN FLOUR, PEANUT FLOUR, SESAME SEED FLOURen_US
dc.language.isoenen_US
dc.pages147en_US
dc.publisherUNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALOREen_US
dc.research.problemOVERALL ACCEPTABILITY AND NUTRITIONAL VALUE OF TANDOORI NAAN, ROTI AND BREAD PREPARED WITH BLENDS OF WHEAT, SOYBEAN, CANAVALIA, WINGED BEAN, PEANUT AND SESAME SEED FLOURSen_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeOVERALL ACCEPTABILITY AND NUTRITIONAL VALUE OF TANDOORI NAAN, ROTI AND BREAD PREPARED WITH BLENDS OF WHEAT, SOYBEAN, CANAVALIA, WINGED BEAN, PEANUT AND SESAME SEED FLOURSen_US
dc.these.typeM.Scen_US
dc.titleOVERALL ACCEPTABILITY AND NUTRITIONAL VALUE OF TANDOORI NAAN, ROTI AND BREAD PREPARED WITH BLENDS OF WHEAT, SOYBEAN, CANAVALIA, WINGED BEAN, PEANUT AND SESAME SEED FLOURSen_US
dc.typeThesisen_US
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