![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Supplementary values of the proteins of Bengal gram (Cier arietinum) and sesame to groundnut proteins.
Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) Supplementary values of the proteins of Bengal gram (Cier arietinum) and sesame to groundnut proteins. Food Science, 7 (7). pp. 186-187.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Food_Science_1958_7_7_186-187.pdf - Published Version Restricted to Registered users only Download (225kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | supplementary relations, proteins, sesame Bengal gram, groundnut |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 05 Nov 2012 08:30 |
| Last Modified: | 05 Nov 2012 08:30 |
| URI: | http://ir.cftri.res.in/id/eprint/2925 |
Actions (login required)
 |
View Item |