Effect of Lipid Protein Interaction on Nutritive Value of Groundnut Protein
Jump To References Section
Abstract
In the present paper, groundnut protein and groundnut oil were heated together and after removal of free fat, the nutritive value and amino acid composition of lipid reacted product was evaluated.Downloads
Download data is not yet available.
Downloads
Published
1972-11-01
How to Cite
Subba Rao, D., Hanumantha Rao, K., & Murthy, I. A. S. (1972). Effect of Lipid Protein Interaction on Nutritive Value of Groundnut Protein. The Indian Journal of Nutrition and Dietetics, 9(6), 331–335. Retrieved from http://mail.informaticsjournals.com/index.php/ijnd/article/view/10686
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).