Development of gluten-free baby rusk using Madathawalu rice (Oryza sativa L.) and Mung bean (Vigna radiata) composite flour and evaluation of its physical, nutritional and sensory properties.

Development of gluten-free baby rusk using Madathawalu rice (Oryza sativa L.) and Mung bean (Vigna radiata) composite flour and evaluation of its physical, nutritional and sensory properties.

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Bibliographic Details
Main Author: Udakanda, S. S.
Format: Article
Subjects:
Baby food commercial preparation.
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