Availability of amino acids from foods supplemented with soybean

By:

SUSHMA Kumari

Material type: Text

TextPublication details: Ludhiana P. A. U 1974Edition: Foods and NutritionDescription: 58+10LSubject(s):

DDC classification:

T 641.356.55 S94A

Summary: 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

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.356.55 S94A (Browse shelf(Opens below))	Not for loan		36175
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.356.55 S94A (Browse shelf(Opens below))	Not for loan		36775

Browsing Mohinder Singh Randhawa Library shelves Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	T 641.356.55 G96A Acceptance of soybean preprations by pre-school children and their mothers and attitude of mothers for thr use	T 641.356.55 G96A Acceptance of soyabean preparation by pre-school children and their mothers and attitude of mothers for its use	T 641.356.55 S94A Availability of amino acids from foods supplemented with soybean	T 641.356.55 S94A Availability of amino acids from foods supplemented with soybean	T 641.356.57 P17S Studies on the utilization of methionine and cystine in pulses community consumed in India	T 641.356.57 V50E Effect of zinc on protein utilization of pulses	T 641.356.58 V50C Comparative study of the protein quality of new high yielding varieties of lentils	Next

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

There are no comments on this title.

to post a comment.