The Indian Journal of Nutrition and Dietetics

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


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1 College of Home Science, A. P. Agricultural University, Hyderabad - 500 004, India
     

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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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Abstract Views: 252

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

Abstract Views: 252  |  PDF Views: 1

Authors

P. Yasoda Devi
College of Home Science, A. P. Agricultural University, Hyderabad - 500 004, India
P. Geervani
College of Home Science, A. P. Agricultural University, Hyderabad - 500 004, India

Abstract


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