Effect of Different Heat Treatments on Losses of Lysine and Tryptophan in Wheat Products

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Authors

  • College of Home Science, A. P. Agricultural University, Hyderabad - 500 004 ,IN
  • College of Home Science, A. P. Agricultural University, Hyderabad - 500 004 ,IN

Abstract

Legumes and cereals constitute an important source of dietary protein for many segments of the world's population, especially in developing countries.

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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

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Original Articles

 

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