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Evaluation of Methods for the Estimation of Water Soluble Vitamin (Thiamine) in Cereal Based Foods

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.com/id/eprint/1393

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