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

VAIDEHI, M PRANJANI, K2019-07-082019-07-081985No. of Reference 152http://krishikosh.egranth.ac.in/handle/1/5810113278ABSTRACT NOT AVAILABLEennullOVERALL ACCEPTABILITY AND NUTRITIONAL VALUE OF TANDOORI NAAN, ROTI AND BREAD PREPARED WITH BLENDS OF WHEAT, SOYBEAN, CANAVALIA, WINGED BEAN, PEANUT AND SESAME SEED FLOURSThesis