Shurpalekar, S. R. and Lahiry, N. L. and Moorjani, M. N. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Chemical composition and shelf-life of a protein food based on low fat groundnut flour, Bengal gram flour and fish flour. Food Science, 11. pp. 39-41.
![[thumbnail of Food_Science_CFTRI_11_1962_39-41.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "Food_Science_CFTRI_11_1962_39-41.pdf")
PDF
Food_Science_CFTRI_11_1962_39-41.pdf
Restricted to Registered users only
Download (176kB)
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | protein foods, chemical composition, keeping quality, blends, groundnut/bengal gram/fish flour |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 01 Medical sciences > 03 Child nutrition |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Mar 2011 10:56 |
| Last Modified: | 30 Apr 2012 10:29 |
| URI: | http://ir.cftri.res.in/id/eprint/3396 |
Actions (login required)
- View Item