| 000 | 00678 a2200229 4500 | ||
|---|---|---|---|
| 245 | 1 | _aStudies on dough characteristics and nutritional evaluation of bakery products prepared from wheat in combination with pearlmillet ( Pennisetum typhoides ). | |
| 300 | _a55p. | ||
| 650 | _aPennisetum glaucum | ||
| 650 | _aWheat flour | ||
| 650 | _aNutritive value | ||
| 650 | _aExperimentation | ||
| 650 | _aHumidity | ||
| 650 | _aFats | ||
| 650 | _aCrude protein | ||
| 650 | _aAshes | ||
| 650 | _aCakes | ||
| 502 |
_cIARI, Division of Biochemistry, New Delhi _bM.Sc. _d1983 |
||
| 502 | _gDuggal, S.K. | ||
| 100 | 1 |
_aRamalingaiah, B. _d |
|
| 942 |
_2udc _cT |
||
| 901 | _aT4167 | ||
| 999 |
_c138114 _d138114 |
||