An analysis of determination of Nutritional Quality Value-added Soy Baked Products

Authors

  • Dr. Akhilesh kumar Mishra Assistant Professor, Deptt of Zoology L. B. S. S. P. G. College Anandnagar, Maharajganj. U. P
  • Dr. Jaya Bhatt Assistant Professor, Deptt. of Home Science Sanapati Devi Mahila P. G. College Maharajganj. U. P.

Abstract

The industry is responding with an array of soy-based products as soymilk, soy curd, soy tofu, soy
fortified gram flour, soy nuts and granules and in bakery product for use to bring about value addition in
supplementary foods. Defatted and full-fat soy flour has been recommended to fortify the Indian
traditional dishes at 10–15% levels.


Key words: Defatted, supplementary foods, soy-based products

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Published

2022-07-01

How to Cite

kumar Mishra, D. A., & Bhatt, D. J. . (2022). An analysis of determination of Nutritional Quality Value-added Soy Baked Products. JOURNAL OF INDUSTRIAL RELATIONSHIP CORPORATE GOVERNANCE AND MANAGEMENT EXPLORER, 3(2). Retrieved from http://journal.swaranjalipublication.co.in/index.php/JIRCGME/article/view/203

Issue

Vol. 3 No. 2 (2019)

Section

Articles