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Studies on enriched tapioca macaroni products. Part II. Effect of processing on the protein efficiency ratio.
Venkat Rao, S. and Gopalakrishna Rao, N. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part II. Effect of processing on the protein efficiency ratio. Food Science, 10. pp. 381-383.
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Food Science, Volume-10( (1961) 381-383.pdf - Published Version Restricted to Registered users only Download (73kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | tapioca, macaroni products, nutritive value, heat processing, protein efficiency |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Jun 2016 07:13 |
| Last Modified: | 28 Jun 2016 07:13 |
| URI: | http://ir.cftri.res.in/id/eprint/5608 |
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