Studies on Processed Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and fortified with Minerals and Vitamins 1. Preparation, Chemical Composition and Shelf Life
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Authors
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Central Food Technological Research Institute, Mysore ,IN
Mankernika N. Guttikar -
Central Food Technological Research Institute, Mysore ,INMyna Panemangalore
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Central Food Technological Research Institute, Mysore ,INM. Narayana Rao
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Central Food Technological Research Institute, Mysore ,INR. Rajagopalan
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Central Food Technological Research Institute, Mysore ,INM. Swaminathan
Abstract
A considerable amount of work has been carried out during recent years in_ different countries in developing protein rich foods of vegetable origin suitable for supplementing the diets of preschool children belonging to the low income groups of the population.Downloads
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Published
1965-01-01
How to Cite
Guttikar, M. N., Panemangalore, M., Narayana Rao, M., Rajagopalan, R., & Swaminathan, M. (1965). Studies on Processed Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and fortified with Minerals and Vitamins 1. Preparation, Chemical Composition and Shelf Life. The Indian Journal of Nutrition and Dietetics, 2(1), 21–23. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14426
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