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The nutritive value of the proteins of a low cost protein food based on wheat, peanut and soyabean flours and fortified with limiting amino acids, essential vitamins and minerals.

Daniel, V. A. and Narayanaswamy, D. and Kurien, S. and Swaminathan, M. and Parpia, H. A. B. (1972) The nutritive value of the proteins of a low cost protein food based on wheat, peanut and soyabean flours and fortified with limiting amino acids, essential vitamins and minerals. Nutrition Reports International, 5. pp. 53-60.

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Item Type: Article
Uncontrolled Keywords: low cost protein food, wheat, peanut, soybean flours
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: 25 Sep 2014 12:34
Last Modified: 25 Sep 2014 12:34
URI: http://ir.cftri.com/id/eprint/6059

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