@article{Sumedha_Bargale_Joshi_Vineeta_Varghese_2004, title={Enhancing the Nutritive Value of Barley Based <I>Sattu</I> by Soy-Fortification}, volume={41}, url={https://www.informaticsjournals.com/index.php/ijnd/article/view/6550}, abstractNote={&quot;&lt;em&gt;Sattu&lt;/em&gt;&quot; is a roasted flour mixture of cereal and pulse combination and used as ’ready-to-eat’ snack food in most parts of India. It is a convenient and inexpensive food product, containing digestive and dietary constituents or principles of vital importance. Owing to its high nutritional value, long shelf life and excellent taste, &lt;em&gt;sattu&lt;/em&gt; is a popular supplement food especially in rural India.}, number={4}, journal={The Indian Journal of Nutrition and Dietetics}, author={Sumedha, Deshpande and Bargale, P. C. and Joshi, K. C. and Vineeta, Singh and Varghese, S.}, year={2004}, month={Apr.}, pages={146–159} }