Technology of the Products of Cottonseed Flour for Use in Protein Foods

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Authors

  • G. Kamalanathan

Abstract

This short manual is an outcome of the recommendations of the Protein Advisory Group (PAG). Information from selected member countries, specialized institutions and workers, processors of protein concentrates and manufacturers of specialized processing equipment, has been collected and later revised and expanded by Mr. Marin C. Verderg, FAO consultant.

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Published

1974-01-01

How to Cite

Kamalanathan, G. (1974). Technology of the Products of Cottonseed Flour for Use in Protein Foods. The Indian Journal of Nutrition and Dietetics, 11(1), 48–49. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10037

Issue

Volume 11, Issue 1, January 1974

Section

Book Review

License

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