Ahmed, Hakim Asrar (2007) Evaluation of Methods for the Estimation of Water Soluble Vitamin (Thiamine) in Cereal Based Foods. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Additional Information: | Cereals and millets are the cheapest, widely available source of energy and also an important source of several other nutrients in Indian diet which include carbohydrates, proteins, B complex vitamins and various minerals.Cereal based products supply a significant percentage of the total intake of nutrients, particularly thiamine, riboflavin, niacin and iron due to the enrichment programs relative to the total dietary energy intake from these products. |
| Uncontrolled Keywords: | Cereal-based foods Water soluble vitamins Fat soluble vitamins Breakfast cereals |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 16 Nutritive value |
| Divisions: | Food Safety Analytical Quality Control Lab |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 10 Aug 2007 05:31 |
| Last Modified: | 28 Dec 2011 09:30 |
| URI: | http://ir.cftri.res.in/id/eprint/1393 |
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