K. Kamaljit
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 004, India
LiveDNA: 91.15373
S. Baljeet
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 004, India
K. Amarjeet
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 004, India
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How to cite this article
K. Kamaljit, S. Baljeet and K. Amarjeet, 2010. Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient. American Journal of Food Technology, 5: 130-135.
DOI: 10.3923/ajft.2010.130.135
URL: https://scialert.net/abstract/?doi=ajft.2010.130.135
DOI: 10.3923/ajft.2010.130.135
URL: https://scialert.net/abstract/?doi=ajft.2010.130.135