Effect of Mixing Soy-Flour with Wheat Flour on the Keeping Quality of Blend during Storage

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Authors

  • O. P. Gupta
     J. N. Krishi Vishwa Vidyalaya, Jabalpur-4, M. P ,IN
  • A. K. Gupta
     J. N. Krishi Vishwa Vidyalaya, Jabalpur-4, M. P ,IN
  • A. Alam
     J. N. Krishi Vishwa Vidyalaya, Jabalpur-4, M. P ,IN
  • D. P. Motiramani
     J. N. Krishi Vishwa Vidyalaya, Jabalpur-4, M. P ,IN

Abstract

Protein mal-nutrition, a serious problem of people whose diets consist mainly of cereals or starchy foods, has aroused keen interest in fortifying breads or other products with protein rich additives. Of the protein rich additives now available, soy-flour is most attractive in price, quality and quantity.

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Published

1977-07-01

How to Cite

Gupta, O. P., Gupta, A. K., Alam, A., & Motiramani, D. P. (1977). Effect of Mixing Soy-Flour with Wheat Flour on the Keeping Quality of Blend during Storage. The Indian Journal of Nutrition and Dietetics, 14(7), 198–202. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11914

Issue

Volume 14, Issue 7, July 1977

Section

Original Articles

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