Nutritional Potential of Market and Soyfortified Bread

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Authors

  • H. Dixit
     Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur ,IN
  • S. S. Shukla
     Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur ,IN
  • A. Shrivastava
     Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur ,IN
  • Y. K. Sharma
     Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur ,IN

Abstract

Bread is one of the important ready to eat foods commonly consumed by the people particularly in urban areas. It is a perishable food and manufactured in small scale industries in most of the Indian cities. Since bread is manufactured from refined flour, they are deficient in many essential constituents particularly of essential amino acids like lysine and methionine unless specific attempts are made to enrich it.

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Published

1986-12-01

How to Cite

Dixit, H., Shukla, S. S., Shrivastava, A., & Sharma, Y. K. (1986). Nutritional Potential of Market and Soyfortified Bread. The Indian Journal of Nutrition and Dietetics, 23(12), 361–365. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13412

Issue

Volume 23, Issue 12, December 1986

Section

Original Articles

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