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Effect of processing and cooking on the nutritive value of "nutro" macaroni (Protein-enriched macaroni).
Narayanan, K. M. and Rajasekharan, N. and Kapur, N. S. and Bains, G. S. and Bhatia, D. S. (1960) Effect of processing and cooking on the nutritive value of "nutro" macaroni (Protein-enriched macaroni). Food Science, 9. pp. 159-162.
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Food Science, Volume-9( (1960) 159-162.pdf - Published Version Restricted to Registered users only Download (130kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | protein enriched macaroni, nutritive value, cooking, processing, wheat semolina |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 18 Processed foods |
| Divisions: | Dept. of Biochemistry Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Jun 2016 06:11 |
| Last Modified: | 28 Jun 2016 06:11 |
| URI: | http://ir.cftri.res.in/id/eprint/3983 |
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