Availability of amino acids from foods supplemented with soybean
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 641.356.55 S94A
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 641.356.55 S94A (Browse shelf(Opens below)) | Not for loan | 36175 | ||
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Mohinder Singh Randhawa Library | T 641.356.55 S94A (Browse shelf(Opens below)) | Not for loan | 36775 |
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
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