Refine your search
Collections
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Nath, H.
- Effect of Processing and Storage on the Thiamine, Riboflavin and Nicotinic Acid Contents of Four Varieties of Indian Pulses
Abstract Views :147 |
PDF Views:0
Authors
Affiliations
1 Defence Food Research Laboratory, Mysore, IN
1 Defence Food Research Laboratory, Mysore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 9, No 6 (1972), Pagination: 336-341Abstract
As part of our work on nutritive value of the processed foodstuffs developed for the members of the Armed Forces, studies have been conducted on thiamine, riboflavin and nicotinic acid contents of precooked dehydrated dals, under various conditions of processing, storage and reconstitution. The results of these studies are reported in this communication.- Storage Properties and Acceptability Trials on Refined Groundnut Oil as a Substitute for Hydrogenated Oil
Abstract Views :156 |
PDF Views:0
Authors
Affiliations
1 Defence Food Research Laboratory, Mysore, IN
1 Defence Food Research Laboratory, Mysore, IN