Refine your search
Collections
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Shanmugasundaram, S.
- Qualitative Changes in Banana Pulp and Juice during Wine Making Process
Abstract Views :187 |
PDF Views:0
Authors
Affiliations
1 Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Coimbatore - 641 003, IN
1 Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Coimbatore - 641 003, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 42, No 12 (2005), Pagination: 560-570Abstract
The banana perhaps the cheapest and most extensively consumed fruit, have carbohydrates in the form of sucrose, fructose and glucose with low fat content. Banana by itself makes a wholesome food for all ages as it contains almost all essential nutrients including minerals and vitamins. Banana is a good source of potassium, which is a vital mineral for muscle and nerve function.- Bio Availability of Iron from Mung Beans and its Effect on the Nutritional Status of Women
Abstract Views :198 |
PDF Views:0
Authors
Affiliations
1 Department of Family and Community Science, Avinashilingam Deemed University, Coimbatore - 641 043, IN
2 Avinashilingam Deemed University, Coimbatore - 641 043, IN
3 Asian Vegetable Research, Development Centre, TW
1 Department of Family and Community Science, Avinashilingam Deemed University, Coimbatore - 641 043, IN
2 Avinashilingam Deemed University, Coimbatore - 641 043, IN
3 Asian Vegetable Research, Development Centre, TW