Figure 1

Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa)

Kavitha B*, Sugasini D*, Poorna CR Yalagala, Hemalatha C, Kanchana S, Meenakshi V and Umamaheswari R

Published: 12 March, 2018 | Volume 2 - Issue 1 | Pages: 001-009

afns-aid1011-g001

Figure 1:

Thick pancake (Dosa) prepared from screened black gram varieties (TNAU).

Read Full Article HTML DOI: 10.29328/journal.afns.1001011 Cite this Article Read Full Article PDF

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