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Studies on processed protein foods based on blends of groundnut, Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. II. Amino acid composition and nutritive value of the
Guttikar, M. N. and Panemangalore, M. and Narayana Rao, M. and Rajalakshmi, D. and Rajagopalan, R. and Swaminathan, M. (1965) Studies on processed protein foods based on blends of groundnut, Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. II. Amino acid composition and nutritive value of the. Journal of Nutrition and Dietetics, 2. pp. 24-27.
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I. Nutr. Dietet. (1964), 1,.4.pdf - Published Version Restricted to Registered users only Download (125kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | groundnut, full-fat soya flours, amino acid composition, nutritive value |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 18 Processed foods |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 12 Feb 2014 10:03 |
| Last Modified: | 12 Feb 2014 10:03 |
| URI: | http://ir.cftri.res.in/id/eprint/5682 |
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