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1959•Annals of Biochemistry and Experimental MedicineRequires access

The nutritive value of composite protein foods based on blends of groundnut, soyabean, Bengal gram and sesame flours.

K. Krishnamurthy, T. N. Ramakrishnan, Sakthinathan Ganapathy, R. Rajagopalan, Meenakshisundaram Swaminathan, A. N. Sankaran, V. Subrahmanyan

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Key concepts: Food science, Gram, Chemistry, Biology, Bacteria, Genetics

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The nutritive value of composite protein foods based on blends of groundnut, soyabean, Bengal gram and sesame flours. — Research Paper | ScholarLens