Composition of some Commercially Available Breads

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Authors

  • A. D. Semwal
     Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • A. Padmashree
     Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • G. K. Sharma
     Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • M. A. Khan
     Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • S. S. Arya
     Defence Food Research Laboratory, Mysore - 570 011 ,IN

Abstract

Bakery products have become popular in India as evidenced by two fold increase in their production in recent years. Although wheat is consumed in many forms, including noodles, biscuits, cakes and ready-to-eat cereals, bread has established itself worldwide as a major staple and convenient food, especially when made according to regional preferences.

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Published

2000-11-01

How to Cite

Semwal, A. D., Padmashree, A., Sharma, G. K., Khan, M. A., & Arya, S. S. (2000). Composition of some Commercially Available Breads. The Indian Journal of Nutrition and Dietetics, 37(11), 370–373. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6934

Issue

Volume 37, Issue 11, November 2000

Section

Short Communication

License

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