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

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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

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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