Overall Acceptability and nutritional value of tandoori naan, roti and bread prepared with blends of wheat, soybean, canavalia,

K Ranjani

Overall Acceptability and nutritional value of tandoori naan, roti and bread prepared with blends of wheat, soybean, canavalia, - M.Hsc - Bangalore University of Agricultural Sciences, Bangalore 1985 - 115p

ENGLISH

Dewey Class. No.: 630 / RAN

Overall Acceptability and nutritional value of tandoori naan, roti and bread prepared with blends of wheat, soybean, canavalia,

APA

K Ranjani, M P Vaidehi Department of Foods and Nutrition, . (1985). Overall Acceptability and nutritional value of tandoori naan, roti and bread prepared with blends of wheat, soybean, canavalia. Bangalore: University of Agricultural Sciences, Bangalore.

Chicago

K Ranjani, M P Vaidehi Department of Foods and Nutrition, . 1985. Overall Acceptability and nutritional value of tandoori naan, roti and bread prepared with blends of wheat, soybean, canavalia. Bangalore: University of Agricultural Sciences, Bangalore.

Harvard

MLA

K Ranjani, M P Vaidehi Department of Foods and Nutrition, . Overall Acceptability and nutritional value of tandoori naan, roti and bread prepared with blends of wheat, soybean, canavalia. Bangalore: University of Agricultural Sciences, Bangalore. 1985.

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