Availability of amino acids from foods supplemented with soybean
SUSHMA Kumari
Availability of amino acids from foods supplemented with soybean - Foods and Nutrition - Ludhiana P. A. U 1974 - 58+10L
Supplementation of parantha, halwa, laddus and nankhattai with soyflour did not adversely affect their overall acceptability but resulted in significant increase in protein, total and available lysine, total and available methionine and total and availabl
SOYBEAN AS FOOD
AMINO ACIDS AMINO ACIDS NUTRITION SOYBEAN AS FOOD SUPPLEMENTATION SOY FLOUR
T 641.356.55 S94A
Availability of amino acids from foods supplemented with soybean - Foods and Nutrition - Ludhiana P. A. U 1974 - 58+10L
Supplementation of parantha, halwa, laddus and nankhattai with soyflour did not adversely affect their overall acceptability but resulted in significant increase in protein, total and available lysine, total and available methionine and total and availabl
SOYBEAN AS FOOD
AMINO ACIDS AMINO ACIDS NUTRITION SOYBEAN AS FOOD SUPPLEMENTATION SOY FLOUR
T 641.356.55 S94A