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Chemical composition and shelf-life of a protein food based on low fat groundnut flour, Bengal gram flour and fish flour.

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.

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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.com/id/eprint/3396

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