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8 in total

1. Nutritional evaluation and shelf life studies of papads prepared from wheat-legume composite flours.

Authors: R Garg; S Dahiya
Journal: Plant Foods Hum Nutr Date: 2003 Impact factor: 3.921

Authors: A Sharma; S Sehgal
Journal: Plant Foods Hum Nutr Date: 1992-04 Impact factor: 3.921

Authors: Chingakham Basanti Devi; Archana Kushwaha; Anil Kumar
Journal: J Food Sci Technol Date: 2015-04-14 Impact factor: 2.701

Authors: A P Mnkeni; C N Nyaruhucha
Journal: Plant Foods Hum Nutr Date: 1994-09 Impact factor: 3.921

Authors: R Modgil; U Mehta
Journal: Plant Foods Hum Nutr Date: 1993-09 Impact factor: 3.921

Authors: R Modgil; U Mehta
Journal: Plant Foods Hum Nutr Date: 1997 Impact factor: 3.921

Authors: S Malhotra; D Malik; K S Dhindsa
Journal: Plant Foods Hum Nutr Date: 1988 Impact factor: 3.921

Authors: Jasraj K Deol; Kiran Bains
Journal: J Food Sci Technol Date: 2010-10-31 Impact factor: 2.701

8 in total