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Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study
The present investigation was carried out to study the effect of various levels of various multigrain viz., finger millet, pearl millet and fenugreek powder on chapatti (Multigrain chapatti with spices). The multigrain powders were blended in whole-wheat flour along with spices and chapatti flour mi...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7884489/ https://ncbi.nlm.nih.gov/pubmed/33678895 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04627-8 |
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