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Development and Sensory Evaluation of Chat Prepared by Germinated Legumes

International journal of current microbiology and applied sciences, 2021-02, Vol.10 (2), p.112-116

Darshan Punia, Reema Devi

2021

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Impact of varying germination periods on the nutritional quality and protein availability of four legumes

Bangladesh journal of botany, 2023-10, Vol.52 (3), p.837-843

2023

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Assessing the Acceptability and Nutritional Profile of Sweet Biscuits Enriched with Pea Shell Powder

Bhāratīya krṣi anusandhan patrika, 2024-06 (Of)

2024

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Characterization and Nutritive Values of Amaranth Seeds

Current Journal of Applied Science and Technology, 2020-03, p.27-33

2020

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Comparison of total mineral content of wheat and water chestnut flours and their composites in different products

Agricultural research journal, 2022-06, Vol.59 (3), p.570-573

2022

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Nutritional evaluation of products prepared from fresh beans

Journal of applied and natural science, 2017-12, Vol.9 (4), p.2033-2035

2017

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Development and Organoleptic Evaluation of Product from Amaranth Leaf Powder as a Low Cost, Nutrient Dense Snack for Vulnerable Population

Annals of nutrition and metabolism, 2019-01, Vol.75, p.190

2019

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Potential health benefits of Sea buckthorn oil- A review

Agricultural reviews (Karnal, India), 2017-08, Vol.38 (3)

2017

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Utilization of Soy Flour and Dehulled Blackgram Flour in the Development of Gluten Free Products

International journal of current microbiology and applied sciences, 2017-09, Vol.6 (9), p.558-565

2017

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Sensory characteristics, proximate composition, dietary fibre content and storage stability of barley, wheat and chickpea composite flour biscuits

British food journal (1966), 2013-01, Vol.115 (6), p.876-883

2013

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IMPACT OF NUTRITION EDUCATION ON NUTRITIONAL ADEQUACY AND HAEMOGLOBIN STATUS OF ADOLESCENT GIRLS

Annals of nutrition and metabolism, 2017-10, Vol.71 (Suppl. 2), p.745

2017

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Physico-chemical characteristics, nutrient composition and consumer acceptability of wheat varieties grown under organic and inorganic farming conditions

International journal of food sciences and nutrition, 2008-05, Vol.59 (3), p.224-245

2008

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Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties

International journal of food sciences and nutrition, 2000, Vol.51 (3), p.189-193

Punia, Komal Preet, Darshan

2000

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Antinutrients and Digestibility (in vitro) of Soaked, Dehulled and Germinated Cowpeas

Nutrition and health (Berkhamsted), 2000-04, Vol.14 (2), p.109-117

2000

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Sensory characteristics, nutrient composition and storage studies of value-added products for children

Nutrition and food science, 2009-09, Vol.39 (5), p.503-510

2009

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Effect of Pea Shell Powder on Chemical, Sensory and Cooking Quality of Macaroni

Journal of Dairying, Foods & Home Sciences, 2024-05 (Of)

2024

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Development of Nutrient-rich Cake with Supplementation of Pea Shells Powder and Nutritional Evaluation

Journal of Dairying, Foods & Home Sciences, 2024-05 (Of)

2024

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Effect of addition of Lotus stem powder on nutritional, phytochemical and antioxidant properties of sev

International Journal of Chemical Studies, 2021-01, Vol.9 (1), p.832-836

2021

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Sensory characteristics, nutrient composition and storage studies of valueadded products for children

Nutrition and food science, 2009-09, Vol.39 (5), p.503-510

2009

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Chemical Constituents (Proximate, Minerals, Bioactive Compounds) of Pea [Pisum sativum (L.)] Shells

Journal of Dairying, Foods & Home Sciences, 2023-05 (Of)

2023

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Sensory and nutritional evaluation of beans potato vegetables

Journal of Dairying, Foods & Home Sciences, 2017-06, Vol.36 (2)

2017

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Nutrient composition of products prepared by incorporating amaranth Amaranthus tricolour leaf powder

Nutrition and food science, 2009-05, Vol.39 (3), p.218-226

2009

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Nutritional composition of fruit of four date palm (Phoenix dactylifera L.)cultivars grown in Haryana, India

Journal of Dairying, Foods & Home Sciences, 2016-11, Vol.35 (4)

2016

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Nutrient composition of products prepared by incorporating amaranth (Amaranthus tricolour) leaf powder

Nutrition and food science, 2009-05, Vol.39 (3), p.218-226

2009

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Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): varietal differences and effect of domestic processing and cooking methods

Journal of the science of food and agriculture, 1989, Vol.49 (4), p.449-455

1989

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Development and Sensory Evaluation of Chat Prepared by Germinated Legumes

Impact of varying germination periods on the nutritional quality and protein availability of four legumes

Assessing the Acceptability and Nutritional Profile of Sweet Biscuits Enriched with Pea Shell Powder

Characterization and Nutritive Values of Amaranth Seeds

Comparison of total mineral content of wheat and water chestnut flours and their composites in different products

Nutritional evaluation of products prepared from fresh beans

Development and Organoleptic Evaluation of Product from Amaranth Leaf Powder as a Low Cost, Nutrient Dense Snack for Vulnerable Population

Potential health benefits of Sea buckthorn oil- A review

Utilization of Soy Flour and Dehulled Blackgram Flour in the Development of Gluten Free Products

Sensory characteristics, proximate composition, dietary fibre content and storage stability of barley, wheat and chickpea composite flour biscuits

IMPACT OF NUTRITION EDUCATION ON NUTRITIONAL ADEQUACY AND HAEMOGLOBIN STATUS OF ADOLESCENT GIRLS

Physico-chemical characteristics, nutrient composition and consumer acceptability of wheat varieties grown under organic and inorganic farming conditions

Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties

Antinutrients and Digestibility (in vitro) of Soaked, Dehulled and Germinated Cowpeas

Sensory characteristics, nutrient composition and storage studies of value-added products for children

Effect of Pea Shell Powder on Chemical, Sensory and Cooking Quality of Macaroni

Development of Nutrient-rich Cake with Supplementation of Pea Shells Powder and Nutritional Evaluation

Effect of addition of Lotus stem powder on nutritional, phytochemical and antioxidant properties of sev

Sensory characteristics, nutrient composition and storage studies of valueadded products for children

Chemical Constituents (Proximate, Minerals, Bioactive Compounds) of Pea [Pisum sativum (L.)] Shells

Sensory and nutritional evaluation of beans potato vegetables

Nutrient composition of products prepared by incorporating amaranth Amaranthus tricolour leaf powder

Nutritional composition of fruit of four date palm (Phoenix dactylifera L.)cultivars grown in Haryana, India

Nutrient composition of products prepared by incorporating amaranth (Amaranthus tricolour) leaf powder

Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): varietal differences and effect of domestic processing and cooking methods

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