1.Formulation and Quality Evaluation of Extruded Product From Composite Blend of Maize, Sorghum and Ricebean

作　　者：Bandana Lamichhane ;Pravin Ojha ;Bhupendra Paudyal

出　　处：Journal of Food Science and Technology Nepal. 2013 ;8(0):40-45.doi:10.3126/jfstn.v8i0.11748

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296199

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2.Formulation of High Fiber Breakfast Food and Estimation of its Functional Qualities

作　　者：Sabitri Sharma ;Bhupendra Paudyal

出　　处：Journal of Food Science and Technology Nepal. 2012 ;7(0):76-80.doi:10.3126/jfstn.v7i0.10612

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296226

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3.Formulation of High Fiber Breakfast Food and Estimation of its Functional Qualities

作　　者：Sabitri Sharma ;Bhupendra Paudyal

出　　处：Journal of Food Science and Technology Nepal. 2014 ;7:76-80.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：185563978

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4.Formulation and Quality Evaluation of Extruded Product From Composite Blend of Maize, Sorghum and Ricebean

作　　者：Bandana Lamichhane ;Pravin Ojha ;Bhupendra Paudyal

出　　处：Journal of Food Science and Technology Nepal. 2014 ;8:40-45.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：185563994

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检索条件:"( ( 高级检索(( ((AU:(("Bhupendra Paudyal")))) )) ) )"

	Bhupendra Paudyal	4篇
	Bandana Lamichhane	2篇
	Pravin Ojha	2篇
	Sabitri Sharma	2篇

	2014	2篇
	2013	1篇
	2012	1篇