The Indian Journal of Nutrition and Dietetics

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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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1 Central Food Technological Research Institute, Mysore, India
 

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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.
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Abstract Views: 221

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  • 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

Abstract Views: 221  |  PDF Views: 146

Authors

Mankernika N. Guttikar
Central Food Technological Research Institute, Mysore, India
Myna Panemangalore
Central Food Technological Research Institute, Mysore, India
M. Narayana Rao
Central Food Technological Research Institute, Mysore, India
R. Rajagopalan
Central Food Technological Research Institute, Mysore, India
M. Swaminathan
Central Food Technological Research Institute, Mysore, India

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.