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Capacity Building Training for Community Nutrition Scholars (CNS) in Bangladesh
The training was conducted for the Community Nutrition Scholars (CNS) for young mothers with under five children in Gaibandha district.
Nutritional analysis of bakery products by using OFSP puree of four released varieties in Bangladesh
Boiled puree of four BARI released OFSP varieties were used to make bakery products like bread, biscuit and cake. The result shown that OFSP puree with wheat flours can produce high quality, tasty bakery products enriched ...