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

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Authors

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

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.

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Published

2012-12-01

How to Cite

Sangwan, V., & Dahiya, S. (2012). Mineral Profile of Wheat Flour and Wheat Flour Biscuits Fortified with Sorghum and Soy Flour. The Indian Journal of Nutrition and Dietetics, 49(12), 516–526. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/4554

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Original Articles