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Supplementary value of a low cost protein food based on a blend of wheat and soyabean flours to poor rice and ragi diets.

Narayanaswamy, D. and Kurien, S. and Daniel, V. A. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1971) Supplementary value of a low cost protein food based on a blend of wheat and soyabean flours to poor rice and ragi diets. Nutrition Reports International, 4. pp. 109-116.

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Item Type: Article
Uncontrolled Keywords: low cost protein food, soybean flour, wheat
Subjects: 600 Technology > 01 Medical sciences > 13 Nutrition-Human
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Sep 2014 12:25
Last Modified: 25 Sep 2014 12:25
URI: http://ir.cftri.com/id/eprint/5910

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