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Studies on the protein efficiency ratio of fish flour (from Bombay Duck) and a protein food based on fish, groundnut and Bengal gram flours and their supplementary value to low protein diets.

Desai, B. L. M. and Hariharan, K. and Paul Jayaraj, A. and Venkat Rao, S. and Swaminathan, M. (1968) Studies on the protein efficiency ratio of fish flour (from Bombay Duck) and a protein food based on fish, groundnut and Bengal gram flours and their supplementary value to low protein diets. Journal of Nutrition and Dietetics, 5. pp. 45-51.

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Item Type: Article
Uncontrolled Keywords: fish flour, protein foods, groundnut, bengalgram, protein deficiency
Subjects: 600 Technology > 01 Medical sciences > 03 Child nutrition
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jun 2016 07:03
Last Modified: 07 Jun 2016 07:03
URI: http://ir.cftri.com/id/eprint/5821

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