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Studies on the nutritive value of protein foods based on blends of groundnut, soyabean, Bengal gram (Cicer arietinum) and sesame flours.

Krishnamurthy, K. and Seetha, Ganapathy. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the nutritive value of protein foods based on blends of groundnut, soyabean, Bengal gram (Cicer arietinum) and sesame flours. Food Science, 8. pp. 388-389.

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Item Type: Article
Uncontrolled Keywords: protein foods, groundnut, soyabean, Bengal gram, sesame, nutritive value
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 21 Cereals
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Oct 2013 08:59
Last Modified: 03 Jul 2015 08:19
URI: http://ir.cftri.com/id/eprint/5775

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