TY  - BOOK
AU  - SUSHMA Kumari
TI  - Availability of amino acids from foods supplemented with soybean
U1  - T 641.356.55 S94A 
PY  - 1974///
CY  - Ludhiana
PB  - P. A. U
KW  - SOYBEAN AS FOOD
KW  - AMINO ACIDS
KW  - NUTRITION
KW  - SUPPLEMENTATION SOY FLOUR
N2  - 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
ER  -