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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. I. Preparation, chemical composition and shelf-life.

Guttikar, M. N. and Panemangalore, M. and Narayana Rao, M. 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. I. Preparation, chemical composition and shelf-life. Journal of Nutrition and Dietetics, 2. pp. 21-23.

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Item Type: Article
Uncontrolled Keywords: chemical composition, shelf-life, protein food, full fat soya flour, groundnut flour
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Feb 2014 06:15
Last Modified: 14 Feb 2014 06:15
URI: http://ir.cftri.com/id/eprint/5681

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