Effect of Different Heat Treatments on Losses of Lysine and Tryptophan in Wheat Products
Jump To References Section
Abstract
Legumes and cereals constitute an important source of dietary protein for many segments of the world's population, especially in developing countries.Downloads
Download data is not yet available.
Downloads
Published
1983-11-01
How to Cite
Yasoda Devi, P., & Geervani, P. (1983). Effect of Different Heat Treatments on Losses of Lysine and Tryptophan in Wheat Products. The Indian Journal of Nutrition and Dietetics, 20(11), 356–360. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/12997
Issue
Section
Original Articles
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).