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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| 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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