Improving the Nutritive Value of Diets through Fortification of Accessary Foods

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Authors

  • B. V. Ramasastri
     National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osmania, Hyderabad-500007 ,IN

Abstract

Cereals, especially rice, occupy an important place as the staple food in many parts of Asia. In the southern and eastern parts of India, rice is the main food that is consumed, and in many cases 80 per cent, or sometimes even more, of the calories in the diet are derived from cereals themselves.

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Published

1974-07-01

How to Cite

Ramasastri, B. V. (1974). Improving the Nutritive Value of Diets through Fortification of Accessary Foods. The Indian Journal of Nutrition and Dietetics, 11(4), 213–216. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10298

Issue

Volume 11, Issue 4, July 1974

Section

Original Articles

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