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Rudramma,
- Changes in Thiamine, Roboflavin and Niacin during Processing and Storage of Quick Cooking Dhals Processed by Different Methods
Abstract Views :195 |
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Authors
Saroj Arya
1,
Rudramma
1
Affiliations
1 Department of Food Science and Nutrition, University of Mysore, Mysore, IN
1 Department of Food Science and Nutrition, University of Mysore, Mysore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 39, No 7 (2002), Pagination: 321-326Abstract
Pulses form an important component of the Indian Diet. India produces around 14.5 million tonnes of pulses accounting for 28.6 per cent of the total world production. Currently, the per capita consumption of pulses in India is around 36g per person per day. The pulses are rich source of protein, minerals and water soluble vitamins such as thiamine (030-0.88 mg/100g), riboflavin (0.10-0.39mg/100g) and niacin (1.3-3.4mg/100g).- Changes in Free and Bound Lipids, Fatty Acids and Carotenoids during Processing and Storage of Quick Cooking Greengram and Blackgram Dhals
Abstract Views :167 |
PDF Views:0
Authors
Saroj Arya
1,
Rudramma
1
Affiliations
1 Department of Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore, IN
1 Department of Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore, IN