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Effect of processing and cooking on the nutritive value of "nutro" macaroni (Protein-enriched macaroni).

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.com/id/eprint/3983

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