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The effect of a supplementary protein in food containing fish flour, groundnut flour and Bengal gram flour and fortified with vitamins on the digestiability coefficient, biological value and net

Shurpalekar, S. R. and Daniel, V. A. and Moorjani, M. N. and Lahiry, N. L. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) The effect of a supplementary protein in food containing fish flour, groundnut flour and Bengal gram flour and fortified with vitamins on the digestiability coefficient, biological value and net. Journal of Nutrition and Dietetics, 1. pp. 19-24.

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Item Type: Article
Uncontrolled Keywords: low-cost supplementary foods, protein-rich foods, vegetable origin, fish flour, nutritive value
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Dept. of Biochemistry
Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Feb 2014 05:27
Last Modified: 11 Oct 2018 10:19
URI: http://ir.cftri.com/id/eprint/5975

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