D. Mridula
Division of Food Grains and Oilseeds Processing, Central Institute of Post Harvest Engineeriug and Technology, Ludhiana, 141 004, Puujab, India
R.K. Gupta
Division of Food Grains and Oilseeds Processing, Central Institute of Post Harvest Engineeriug and Technology, Ludhiana, 141 004, Puujab, India
M.R. Manikantan
Division of Food Grains and Oilseeds Processing, Central Institute of Post Harvest Engineeriug and Technology, Ludhiana, 141 004, Puujab, India
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How to cite this article
D. Mridula, R.K. Gupta and M.R. Manikantan, 2007. Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour. American Journal of Food Technology, 2: 428-434.
DOI: 10.3923/ajft.2007.428.434
URL: https://scialert.net/abstract/?doi=ajft.2007.428.434
DOI: 10.3923/ajft.2007.428.434
URL: https://scialert.net/abstract/?doi=ajft.2007.428.434