ICAR Research Data Repository for Knowledge Management
Effect of processing and cooking on the nutritive value of "nutro" macaroni (Protein-enriched macaroni).
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3983/
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| Title |
Effect of processing and cooking on the nutritive value of "nutro" macaroni (Protein-enriched macaroni).
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| Creator |
Narayanan, K. M.
Rajasekharan, N. Kapur, N. S. Bains, G. S. Bhatia, D. S. |
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| Subject |
16 Nutritive value
03 Proteins 18 Processed foods |
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| Date |
1960
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3983/1/Food%20Science%2C%20Volume-9%28%20%281960%29%20159-162.pdf
Narayanan, K. M. and Rajasekharan, N. and Kapur, N. S. and Bains, G. S. and Bhatia, D. S. (1960) Effect of processing and cooking on the nutritive value of "nutro" macaroni (Protein-enriched macaroni). Food Science, 9. pp. 159-162. |
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