Rajni Goyal
Biographic Data
| ID | 7021671 |
|---|---|
| NAME | Rajni Goyal |
| GIVEN NAMES | Rajni |
| FAMILY NAME | Goyal |
| SIGNATURE | GOYAL R |
| AFFILIATIONS | Chaudhary Charan Singh Haryana Agricultural University |
| ORCID | 0000-0002-7134-4850 |
| VERIFIED | Yes |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2007 |
| LATEST PUBLICATION YEAR | 2007 |
| H-INDEX | 0 |
Effect of Supplementation of Soy, Sorghum, Maize, and Rice on the Quality of Cooked Noodles
Partially defatted soy-dhal was blended with refined wheat flour and cereals i.e., sorghum, maize, and rice, to develop three types of noodles which were evaluated for their organoleptic acceptability. From the mean score values, all of the developed noodles were found acceptable. Nutritional evaluation of the processed noodles revealed that supplementation of soy and sorghum, soy and maize, and soy and rice to wheat flour resulted in a 14.2, 19.…
No prominent works on this page.
Effect of Supplementation of Soy, Sorghum, Maize, and Rice on the Quality of Cooked Noodles
Partially defatted soy-dhal was blended with refined wheat flour and cereals i.e., sorghum, maize, and rice, to develop three types of noodles which were evaluated for their organoleptic acceptability. From the mean score values, all of the developed noodles were found acceptable. Nutritional evaluation of the processed noodles revealed that supplementation of soy and sorghum, soy and maize, and soy and rice to wheat flour resulted in a 14.2, 19.…
Agronomy (1 work) · Biology (1 work) · Chemistry (1 work) · Food composition and properties (1 work) · Food Science (1 work) · Organoleptic (1 work) · Phytase and its Applications (1 work) · Phytic acid (1 work) · Phytoestrogen effects and research (1 work) · Reducing sugar (1 work)