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Studies on enriched tapioca macaroni products. Part II. Effect of processing on the protein efficiency ratio.

Venkat Rao, S. and Gopalakrishna Rao, N. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part II. Effect of processing on the protein efficiency ratio. Food Science, 10. pp. 381-383.

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Item Type: Article
Uncontrolled Keywords: tapioca, macaroni products, nutritive value, heat processing, protein efficiency
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2016 07:13
Last Modified: 28 Jun 2016 07:13
URI: http://ir.cftri.com/id/eprint/5608

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