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Guttikar, Mankarnika N.
- Studies on the Nutritive Value of Indian Foodstuffs III. Magnesium and Copper Contents of Some Foods
Abstract Views :170 |
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Authors
Mankarnika N. Guttikar
1,
Damayanti H. Shah
1,
H. R. Adhikari
1,
S. D. Ambegaokar
1,
M. V. Radhakrishna
1
Affiliations
1 Department of Nutrition and Biochemistry, Haffkirie Institute, Bombay, IN
1 Department of Nutrition and Biochemistry, Haffkirie Institute, Bombay, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 3, No 1 (1966), Pagination: 4-5Abstract
Magnesium, along with calcium and phosphorus occurs in bone. It is also one of the principal cations of soft tissue. Here it functions as an activator in phosphate transfer reactions, including all those requiring ATP or other nucleotide triphosphates as coenzymes.- Studies on Processed Protein Foods Based on Blends of Groundnut, Bengal Gram, Soyabean and Sesame Flours and Fortified With Minerals and Vitamins III. Supplementary Value to a Poor Indian Kaffir Corn Diet
Abstract Views :191 |
PDF Views:125
Authors
Myna Panemangalore
1,
Mankarnika N. Guttikar
1,
M. Narayana Rao
1,
D. Swaminathan
1,
M. Swaminathan
1
Affiliations
1 Central Food Technological Research Institute, Mysore, IN
1 Central Food Technological Research Institute, Mysore, IN