1964•The Indian Journal of Nutrition and DieteticsRequires access

Mutual and amino acid supple-mentation of proteins. 2. Nutritive value of the proteins of blends of wheat, groundnut, soya bean, Bengal gram, sesame and skim milk powder fortified with limiting essential amino acids.

V. A. Daniel, R. Leela, S. Venkat Rao, K. Hariharan, K. Indiramma, Meenakshisundaram Swaminathan, H. A. B. Parpia

Open publisher page 1 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Skimmed milk, Food science, Limiting, Soya bean, Chemistry, Gram, Milk substitute, Fortification

Back to paper search Browse research topics Original source

Mutual and amino acid supple-mentation of proteins. 2. Nutritive value of the proteins of blends of wheat, groundnut, soya bean, Bengal gram, sesame and skim milk powder fortified with limiting essential amino acids. — Research Paper | ScholarLens