Effect of Processing and Storage on the Thiamine, Riboflavin and Nicotinic Acid Contents of Four Varieties of Indian Pulses
AbstractAs part of our work on nutritive value of the processed foodstuffs developed for the members of the Armed Forces, studies have been conducted on thiamine, riboflavin and nicotinic acid contents of precooked dehydrated dals, under various conditions of processing, storage and reconstitution. The results of these studies are reported in this communication.
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