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Please use this identifier to cite or link to this item: https://gnanaganga.inflibnet.ac.in:8443/jspui/handle/123456789/9915
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dc.contributor.authorDaxa J. Jotangiya-
dc.contributor.authorHina K. Bhdaniya-
dc.date.accessioned2024-02-27T07:15:23Z-
dc.date.available2024-02-27T07:15:23Z-
dc.date.issued2013-
dc.identifier.urihttp://gnanaganga.inflibnet.ac.in:8080/jspui/handle/123456789/9915-
dc.description.abstractPaubhaji is a popular food, it is crowned as king of evening snack or dinner. As a general pattern, it composed of a Paubhaji base vegetables and made from fermented batter of Maida. Paubhaji served with different toppings of vegetables and butter. Sample of Paubhaji were collected from four different food zones of Rajkot city and its microbial analysis, nutritional analysis and hygienic practices were carried out and was compared with home made Paubhaji.-
dc.publisherFood Science Research Journal-
dc.titleNutritional and Hygienic Assessment of Paubhaji Sold By Small Vendors in Rajkot City and Its Comparison with Some Made Sample-
dc.volVol 4-
dc.issuedNo 1-
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