Sensory Evaluation and Acceptability of Breads Prepared from Refined Wheat and Soyabean Flours

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Authors

  • Anuradha Goyle
     P.G. Department of Home Science, University of Rajasthan, Jaipur - 302 004, Rajasthan ,IN
  • Malvika Mathur
     P.G. Department of Home Science, University of Rajasthan, Jaipur - 302 004, Rajasthan ,IN

Abstract

Bread has been man's food for at least six thousand years. It was probably the first processed convenience food ever produced and remains the most widely acceptable. It is one of the few universal staples which is complete in itself and requires no additional preparation.

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Published

1999-02-01

How to Cite

Goyle, A., & Mathur, M. (1999). Sensory Evaluation and Acceptability of Breads Prepared from Refined Wheat and Soyabean Flours. The Indian Journal of Nutrition and Dietetics, 36(2), 48–52. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/7372

Issue

Volume 36, Issue 2, February 1999

Section

Original Articles

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