Formulation and Preparation of Bajra (Pennisetum typhoideum) Papad

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Authors

  • Bhavya Shree
     Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore - 570006 ,IN
  • Sowmya G. Rao
     Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore - 570006 ,IN
  • Shashikala Puharaj
     Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore - 570006 ,IN

Abstract

In recent years, millets have been recognized as important substitutes for major cereal crops to cope up with world wide food storage and to meet the demands of increasing population of both developing and developed countries. Millet grains which account for about one sixth of the total food grain production hold an important place in the food grain economy of India.

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Published

2008-06-01

How to Cite

Shree, B., Rao, S. G., & Puharaj, S. (2008). Formulation and Preparation of Bajra (<I>Pennisetum typhoideum</I>) Papad. The Indian Journal of Nutrition and Dietetics, 45(6), 221–227. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/4954

Issue

Volume 45, Issue 6, June 2008

Section

Original Articles

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