Rajagopalan, R., Central Food Technological Research Institute, Mysore, India
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The Indian Journal of Nutrition and Dietetics Volume 1, Issue 2, April 1964 - Original Articles
Influence of Feeding Curds from Soyabean Milk on the Intestinal Synthesis of Thiamine in Rats
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The Indian Journal of Nutrition and Dietetics Volume 1, Issue 2, April 1964 - Original Articles
Recent Developments. in the Production and Use of Processed Protein Foods in the Treatment and Prevention of Protein Malnutrition in Children
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The Indian Journal of Nutrition and Dietetics Volume 7, Issue 1, January 1970 - Review Articles
Nutritional Properties of Neera and Palm Gur
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The Indian Journal of Nutrition and Dietetics Volume 1, Issue 2, April 1964 - Original Articles
Studies on a Processed Protein Food Based on a Blend of Groundnut Flour and Full-Fat Soya Flour fortified with Essential Amino Acids, Vitamins and Minerals
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The Indian Journal of Nutrition and Dietetics Volume 2, Issue 1, January 1965 - Original Articles
Studies on Processed Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and fortified with Minerals and Vitamins 1. Preparation, Chemical Composition and Shelf Life
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The Indian Journal of Nutrition and Dietetics Volume 1, Issue 2, April 1964 - Original Articles
Studies on a Processed Protein Food Based on a Blend of Groundnut Flour and Full-Fat Soya Flour fortified with Essential Amino Acids, Vitamins and Minerals V. Effect of Supplementary Protein Food on the Metabolism of Nitrogen, Calcium and Phosphorus in Undernourished Children Subsisting on a Rice
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The Indian Journal of Nutrition and Dietetics Volume 3, Issue 2, April 1966 - Original Articles
Studies on Micro-Atomised Protein Foods Based on Blends of Low Fat Groundnut, Soya and Sesame Flours and Skim Milk Powder and fortified with Vitamins, Calcium Salts and Limiting Amino Acids II. Amino Acid Composition and Nutritive Value of the Proteins
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The Indian Journal of Nutrition and Dietetics Volume 2, Issue 1, January 1965 - Original Articles
Studies on Processed Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and Fortified With Minerals and Vitamins II Amino Acid Composition and Nutritive Value of the Proteins
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The Indian Journal of Nutrition and Dietetics Volume 3, Issue 4, October 1966 - Original Articles
Studies on Microatomised Protein Foods Based on Blends of Low Fat Groundnut, Soyabean and Sesame Flours and Skim Milk Powder and fortified with Vitamins, Calcium Salts and Limiting Amino Acids III. Efficiency in meeting the Protein Requirements of Protein Depleted Rats
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The Indian Journal of Nutrition and Dietetics Volume 4, Issue 1, January 1967 - Original Articles
Studies on Microatomised Protein Foods Based on Blends of Low Fat Groundnut, Soya Bean and Sesame Flours and Skim Milk Powder and fortified with Vitamins, Calcium Salts and Limiting Amino Acids IV. Supplementary Value of the Foods to Diets Based on Rice and Blends of Tapioca, Rice and Maize Flours
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The Indian Journal of Nutrition and Dietetics Volume 3, Issue 2, April 1966 - Original Articles
Studies on Micro-Atomised Protein Foods Based on Blends of Low Fat Groundnut, Soya and Sesame Flours and Skim Milk Powder and fortified with Vitamins, Calcium Salts and Limiting Amino Acids I. Preparation, Chemical Composition and Shelf Life
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