Content and Jn Vitro Availability of Proteins and Iron of Different Foods made from Wheat Effect of some Food Preparation Methods

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Authors

  • N. Snehalatha Reddy
     Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402 ,IN
  • Neelam Kumari
     Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402 ,IN
  • Rajkumar Kamble
     Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402 ,IN
  • Vijaya Nalwade
     Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402 ,IN

Abstract

Wheat (Triticum aestivum) is one of the staple cereals largely consumed in India in different forms like chapoti, phulka, bread, biscuit, vermicelli, semolina etc. Literature evidence indicates that the nutritive value of wheat is more or less affected by the commonly used processing methods while preparing foods of wheat.

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Published

1997-06-01

How to Cite

Snehalatha Reddy, N., Kumari, N., Kamble, R., & Nalwade, V. (1997). Content and Jn Vitro Availability of Proteins and Iron of Different Foods made from Wheat Effect of some Food Preparation Methods. The Indian Journal of Nutrition and Dietetics, 34(6), 150–154. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/13824

Issue

Volume 34, Issue 6, June 1997

Section

Articles

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