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Subramanian, N.
- Studies on the Soy-Wheat Flour Blends in Chapati Making
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1 Food Science and Technology, J.N.K.V.V., Jabalpur, CFTRI, Mysore, IN
1 Food Science and Technology, J.N.K.V.V., Jabalpur, CFTRI, Mysore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 28, No 8 (1991), Pagination: 228-231Abstract
Protein malnutrition, a serious problem of people whose diet consists mainly of cereal or starch foods, has aroused keen interest in fortifying chapatis, acommon wheat recipe in India with protein-rich foods. Of the protein rich foods available, soyflour is most attractive in price, quality and quantity. Defatted soyflour has been extensively studied and recommended for such fortifying use in baked products. In many areas where diets are deficient in both protein and calories, full-fat soyflour can become an ideal supplement because of its high nutritive value.- Nutritional Evaluation of Kalitur (Glycine Max) Protein and their Major Fractions
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Authors
Affiliations
1 Department of Food Science and Technology and Central Food Technological Research Institute, Mysore, IN
1 Department of Food Science and Technology and Central Food Technological Research Institute, Mysore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 28, No 2 (1991), Pagination: 41-45Abstract
Kalitur is an indigenous black soy bean variety grown in Madhya Pradesh (M.P.) India for a long period. This native variety is marketed under the traditional names Bhatt, Kulthi, and Kalitur. The seeds are small in size as compared to yellow variety, Bragg. Being an indigenous material it has wide adaptability among the farmers of M.P. The Kalitur production amounts to 60 per cent of the total production of soybean (1.5 million tonnes).- Nitrogen Balance Studies with Green Field Bean (Dolichos lablab)
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Authors
Affiliations
1 Central Food Technological Research Institute, Mysore 570013, IN
1 Central Food Technological Research Institute, Mysore 570013, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 18, No 8 (1981), Pagination: 289-293Abstract
In the earlier studies on toxic and antigrowth effects of field bean reported from this laboratory, it was found that while the raw bean did not support the growth of weanling rats and resulted in their mortality, 80 per cent ethanol extraction of the bean eliminated typical toxic symptoms and prolonged survival period of the rats.- Growth Depressing Effects of Isolated Fractions from Field Bean (Dolichos lablab) on Albino Rats
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Authors
Affiliations
1 Central Food Technological Research Institute, Mysore 570 013, IN
1 Central Food Technological Research Institute, Mysore 570 013, IN