The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Mineral Profile of Wheat Flour and Wheat Flour Biscuits Fortified with Sorghum and Soy Flour


Affiliations
1 Department of Foods and Nutrition, l.C. College of Home Science, CCCS Haryana Agricultural University, Hissar-125 004, India
     

   Subscribe/Renew Journal


Among cereals, wheat (Triticum aestivum L.) is the world's most important cereai crop in terms of production and human consumption. It contain s comparatively higher amounts of minerals than other cereals. Wheat flour has been e x te n s iv e ly a n d w id e ly used for the preparation of various bakery products throughout the world. Biscuits account for 70 percent of total production of bakery products in India.
User
Notifications

Abstract Views: 288

PDF Views: 0




  • Mineral Profile of Wheat Flour and Wheat Flour Biscuits Fortified with Sorghum and Soy Flour

Abstract Views: 288  |  PDF Views: 0

Authors

Veenu Sangwan
Department of Foods and Nutrition, l.C. College of Home Science, CCCS Haryana Agricultural University, Hissar-125 004, India
Saroj Dahiya
Department of Foods and Nutrition, l.C. College of Home Science, CCCS Haryana Agricultural University, Hissar-125 004, India

Abstract


Among cereals, wheat (Triticum aestivum L.) is the world's most important cereai crop in terms of production and human consumption. It contain s comparatively higher amounts of minerals than other cereals. Wheat flour has been e x te n s iv e ly a n d w id e ly used for the preparation of various bakery products throughout the world. Biscuits account for 70 percent of total production of bakery products in India.