DEVELOPMENT AND SENSORY EVALUATION OF SUPERIOR PRODUCTS WITH FLAXSEED

Authors

Preeti Rathi Author
Renu Mogra Author

Downloads

PDF

Published

2013-01-01

Issue

Vol. 2 No. 1 (2013)

Section

Articles

How to Cite

DEVELOPMENT AND SENSORY EVALUATION OF SUPERIOR PRODUCTS WITH FLAXSEED. (2013). International Journal of Food and Nutritional Sciences, 2(1), 12-15. https://ijfans.org/index.php/Journal/article/view/56

Download Citation

Most read articles by the same author(s)

Preeti Rathi, Renu Mogra, SENSORY EVALUATION OF BISCUITS PREPARED WITH FLAXSEED FLOUR , International Journal of Food and Nutritional Sciences: Vol. 2 No. 1 (2013)
Renu Mogra, Preeti Rathi*, HEALTH BENEFITS OF WHEAT GRASS – A WONDER FOOD , International Journal of Food and Nutritional Sciences: Vol. 2 No. 4 (2013)
Preeti Rathi*, Vibha Bhatnagar, Renu Mogra, DEVELOPMENT OF FIBER RICH CUTLET USING CORN , International Journal of Food and Nutritional Sciences: Vol. 2 No. 4 (2013)
Aditi Upadhyay1*, Renu Mogra, DEVELOPMENT AND ORAGANOLEPTIC ANALYSIS OF FOOD PREPARATIONS USING BETA CAROTENE RICH COOKING OIL , International Journal of Food and Nutritional Sciences: Vol. 7 No. 1 (2018)
Rama Maurya, Renu Mogra, Assessment of Utilization of Fruit Pomace and Nutritional Analysis of Pineapple Pomace , International Journal of Food and Nutritional Sciences: Vol. 11 No. Special Issue 2 (2022)