Effect of Supplementary Protein Food Based on a Blend of Groundnut, Bengal Gram and Sesame Flours on the Growth and Nutritional Status of School Children Subsisting on Inadequate Diets
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Authors
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Central Food Technological Research Institute, Mysore ,IN
T. R. Doraiswamy -
Central Food Technological Research Institute, Mysore ,INMankernika N. Guttikar
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Central Food Technological Research Institute, Mysore ,INMyna Panemangazlore
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Central Food Technological Research Institute, Mysore ,IND. Rajalakshmi
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Central Food Technological Research Institute, Mysore ,INM. Swaminathan
Abstract
In earlier publications, the results of studies on the preparation, shelf life and nutritive value of a protein food based on 4:4:2 blend of groundnut, Bengal gram and sesame flours and fortified with essential vitamins and minerals have been reported.Downloads
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Published
1965-04-01
How to Cite
Doraiswamy, T. R., Guttikar, M. N., Panemangazlore, M., Rajalakshmi, D., & Swaminathan, M. (1965). Effect of Supplementary Protein Food Based on a Blend of Groundnut, Bengal Gram and Sesame Flours on the Growth and Nutritional Status of School Children Subsisting on Inadequate Diets. The Indian Journal of Nutrition and Dietetics, 2(2), 71–74. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14398
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