Formulation and Shelf Life Study of Malted Ready-To-Eat (RTE) Mixes-part I

Jump To References Section

Authors

  • Shingini Solanki
     Department of Home Science, Maharani College, Jaipur - 4, Rajasthan ,IN

Abstract

There is a need for preparing low cost ready to eat (RTE) mixes. Malting of cereal grains, a familiar practice, is the technology suggested.

Downloads

Download data is not yet available.

Downloads

Published

1986-02-01

How to Cite

Solanki, S. (1986). Formulation and Shelf Life Study of Malted Ready-To-Eat (RTE) Mixes-part I. The Indian Journal of Nutrition and Dietetics, 23(2), 35–40. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13306

Issue

Volume 23, Issue 2, February1986

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).