Effect of Processing and Storage on the Thiamine, Riboflavin and Nicotinic Acid Contents of Four Varieties of Indian Pulses

Authors

  • Defence Food Research Laboratory, Mysore
  • Defence Food Research Laboratory, Mysore
  • Defence Food Research Laboratory, Mysore
  • Defence Food Research Laboratory, Mysore

Abstract

As 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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Published

1972-11-01

How to Cite

Vallidevi, A., Ramanuja, M. N., Rao, N. A. N., & Nath, H. (1972). Effect of Processing and Storage on the Thiamine, Riboflavin and Nicotinic Acid Contents of Four Varieties of Indian Pulses. The Indian Journal of Nutrition and Dietetics, 9(6), 336–341. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/10687

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Section

Original Articles