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Authors
Affiliations
1 J. N. Krishi Vishwa Vidyalaya, Jabalpur-4, M. P, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 14, No 7 (1977), Pagination: 198-202
Abstract
Protein mal-nutrition, a serious problem of people whose diets consist mainly of cereals or starchy foods, has aroused keen interest in fortifying breads or other products with protein rich additives. Of the protein rich additives now available, soy-flour is most attractive in price, quality and quantity.