| 000 | 00835nam a2200217Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1974 xx 000 0 und d | ||
| 082 | _aT 641.356.55 S94A | ||
| 100 | _aSUSHMA Kumari | ||
| 245 | 0 | _aAvailability of amino acids from foods supplemented with soybean | |
| 250 | _aFoods and Nutrition | ||
| 260 |
_aLudhiana _bP. A. U _c1974 |
||
| 300 | _a58+10L | ||
| 520 | _aSupplementation 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 | ||
| 650 | _aSOYBEAN AS FOOD | ||
| 653 | _aAMINO ACIDS | ||
| 653 | _aAMINO ACIDS | ||
| 653 | _aNUTRITION | ||
| 653 | _aSOYBEAN AS FOOD | ||
| 653 | _aSUPPLEMENTATION SOY FLOUR | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c19611 _d19611 |
||