The Indian Journal of Nutrition and Dietetics

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Influence of Varying Periods of Fermentation on Mineral Contents of Selected Foods


Affiliations
1 Department of Home Science, Arts and Commerce, Mahila Mahavidyalya, Ambajogai, Dist. Beed - 431 517, India
2 Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402, India
3 Department of Chemistry, Shrikrishna Mahavidyalaya, Gunjoti, Dist Osmanabad - 413 613, India
     

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Trace elements supplied through diet is of current research Interest to the nutrition of community because of increasing evidences of their marginal or inadequate intake among different segments of the population.
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  • Influence of Varying Periods of Fermentation on Mineral Contents of Selected Foods

Abstract Views: 281  |  PDF Views: 0

Authors

S. S. Ardhapurkar
Department of Home Science, Arts and Commerce, Mahila Mahavidyalya, Ambajogai, Dist. Beed - 431 517, India
N. S. Reddy
Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402, India
V. M. Nalawade
Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402, India
D. R. Kulkarni
Department of Chemistry, Shrikrishna Mahavidyalaya, Gunjoti, Dist Osmanabad - 413 613, India

Abstract


Trace elements supplied through diet is of current research Interest to the nutrition of community because of increasing evidences of their marginal or inadequate intake among different segments of the population.