ScholarLens Back to search
1972•CFTRI Institutional RepositoryRequires access

The nutritive value of the proteins of a low cost protein food based on wheat, peanut and soyabean flours and fortified with limiting amino acids, essential vitamins and minerals.

V. A. Daniel, D. Narayanaswamy, S. Kurien, Meenakshisundaram Swaminathan, H. A. B. Parpia

Open publisher page 0 citations

Abstract

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

Open-access reader

About this research paper

What this paper is about

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

Why it matters

A significance statement is not available in the OpenAlex record.

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: Limiting, Food protein, Food science, Amino acid, Chemistry, Biological value, Vegetable Proteins, Biology

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
The nutritive value of the proteins of a low cost protein food based on wheat, peanut and soyabean flours and fortified with limiting amino acids, essential vitamins and minerals. — Research Paper | ScholarLens