Imran Pasha
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Suhaib Rashid
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Faqir Muhammad Anjum
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
M. Tauseef Sultan
Department of Food Sciences, Bahauddin Zakariya University, Multan, Pakistan
Mir M. Nasir Qayyum
Department of Food Technology, Karakoram International University, Gilgit-Baltistan, Pakistan
Farhan Saeed
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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How to cite this article
Imran Pasha, Suhaib Rashid, Faqir Muhammad Anjum, M. Tauseef Sultan, Mir M. Nasir Qayyum and Farhan Saeed, 2011. Quality Evaluation of Wheat-Mungbean Flour Blends and Their Utilization in Baked Products. Pakistan Journal of Nutrition, 10: 388-392.
DOI: 10.3923/pjn.2011.388.392
URL: https://scialert.net/abstract/?doi=pjn.2011.388.392
DOI: 10.3923/pjn.2011.388.392
URL: https://scialert.net/abstract/?doi=pjn.2011.388.392