Effect of roasting on protein quality of cereals and legumes

By:

KHANNA, Nupur

Material type: Text

TextPublication details: Ludhiana PAU 1984Edition: Foods and NutritionDescription: 75,17LSubject(s):

DDC classification:

T 641.331 K55E

Summary: Consumption of roasted cereals and legume was studied in population and protein quality of common products evaluated using rats. Survey showed that consumption of roasted products of wheat, maize and groundnut was more in rural areas. Among cereals roaste

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.331 K55E (Browse shelf(Opens below))	Not for loan		138693
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.331 K55E (Browse shelf(Opens below))	Not for loan		138694

Consumption of roasted cereals and legume was studied in population and protein quality of common products evaluated using rats. Survey showed that consumption of roasted products of wheat, maize and groundnut was more in rural areas. Among cereals roaste

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