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Shukla, S. S.
- Nutritional Potential of Market and Soyfortified Bread
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1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur, IN
1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 23, No 12 (1986), Pagination: 361-365Abstract
Bread is one of the important ready to eat foods commonly consumed by the people particularly in urban areas. It is a perishable food and manufactured in small scale industries in most of the Indian cities. Since bread is manufactured from refined flour, they are deficient in many essential constituents particularly of essential amino acids like lysine and methionine unless specific attempts are made to enrich it.- Malting Quality of Ragi Varieties - Nutrient and Mineral Composition of their Malts
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Authors
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1 Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur, IN
1 Department of Food Science, College of Agriculture, Jawaharlal Nehru Vishwa Vidyalaym, Jabalpur, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 23, No 8 (1986), Pagination: 223-227Abstract
Ragi forms an important component of diet of South Indian people and tribal people of Madhya Pradesh. Ragi malting is practiced in many parts of India and tropical Africa.- Study of Macro and Micro Mineral Nutrient Contents of Some Cultivars of Ragi (Eleusine coracana Gaertn)
Abstract Views :169 |
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Authors
Affiliations
1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur-482 004, (M.P.), IN
1 Department of Food Science, J. N. Krishi Vishwa Vidyalaya, Jabalpur-482 004, (M.P.), IN