ICAR Research Data Repository for Knowledge Management
Study On Loss Of Lysine And Tryptophan In Plain And Forfified Wheat Products Cooked By Different Methods.
KrishiKosh
View Archive Info| Field | Value | |
| Title |
Study On Loss Of Lysine And Tryptophan In Plain And Forfified Wheat Products Cooked By Different Methods.
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| Creator |
Yasoda Devi, M.
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| Subject |
bakery products, amino acids, proteins, wheats, productivity, flours, biological phenomena, animal husbandry, groundnuts, food preservation
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| Date |
2014-05-06T13:43:05Z
2014-05-06T13:43:05Z 1973 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/2059364
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| Language |
en_US
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| Publisher |
APAU ; Hyderabad
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