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

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Authors

  • 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.

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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 http://www.informaticsjournals.com/index.php/ijnd/article/view/13306

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Original Articles