Begum, J.M. and Jangaiah, B.S. (1975) Blendlng of jowar with bengal gram and groundnut enhance the flour and taste of recipes. Current Research, 4 (5). pp. 74-75.
![[img]](http://eprints.icrisat.ac.in/style/images/fileicons/application_pdf.png) |
PDF
Restricted to ICRISAT researchers only |
Abstract
JOWAR (Sorghum vulgare pers) is widely cultivated in India and used in many parts of the country. The low income families prefer jowar because it is a cheaper grain and has the sustaining quality...
| Item Type: | Article |
|---|---|
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Groundnut Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 31 Jul 2012 09:57 |
| Last Modified: | 31 Jul 2012 09:59 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/7075 |
Actions (login required)
 |
View Item |
