Value added convenience food from composite sorghum-maize-sweet potato flour blends
This study conducted at Punjab Agricultural University in the year 2017, was aimed at development of value added nutritious convenience food, i.e. cookies from flour blends of sorghum, maize and sweet potato. Individual flours of these underutilized crops were studied for their chemical, physical an...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Indian Council of Agricultural Research
2019-11-01
|
| Series: | The Indian Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://epubs.icar.org.in/index.php/IJAgS/article/view/95340 |