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Authors
Affiliations
1 Central Food Technological Research Institute, Mysore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 2, No 2 (1965), Pagination: 71-74
Abstract
In earlier publications, the results of studies on the preparation, shelf life and nutritive value of a protein food based on 4:4:2 blend of groundnut, Bengal gram and sesame flours and fortified with essential vitamins and minerals have been reported.