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Kapoor, Rashmi
- Chemical Composition of Mushroom Supplemented Ready to Eat Therapeutic Foods
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1 Department of Home Science, Sri Sathya Sai Institute of Higher Learning, Anantapur-515001, Andhra Pradesh, IN
1 Department of Home Science, Sri Sathya Sai Institute of Higher Learning, Anantapur-515001, Andhra Pradesh, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 7 (2011), Pagination: 290-298Abstract
Mushrooms have been valued throughout the world as both food and medicine for thousands of years. They are good source of high quality protein ranging from 20 to 35 per cent on dry weight basis. Much of the interest in food value of mushrooms has also been concerned with vitamins and minerals profile. The very concept of food is changing from past emphasis on health maintenance to the promising use of foods to promote better health benefits to prevent chronic illnesses. Attempts have been made in many parts of the world to explore the use of mushrooms and their metabolites for the treatment of variety of human ailments.- Comparative Efficacy of Different Parts of Fenugreek (Trigonella foenum Graecum) on Glycemic Response in Diabetic Subjects in Anantapur, Andhra Pradesh
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Authors
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1 Department of Home Science, Sri Satya Sai Institute of Higher Learning, Anantapur - 515 001, Andhra Pradesh, IN
1 Department of Home Science, Sri Satya Sai Institute of Higher Learning, Anantapur - 515 001, Andhra Pradesh, IN