Login
Register
Cart (0)
Check Out
Enquiry
Informatics Publishing Limited
Home
Authors
Journals
Publishers
Institutions
Conferences
Twitter
Facebook
Linkedin
Youtube
I-Scholar
Journal Help
User
Username
Password
Remember me
Journal Content
Font Size
Home
>
Search
>
Author Details
Author Details
Scroll
Refine your search
Collections
Medical Collection
Co-Authors
P. Geervani
Journals
The Indian Journal of Nutrition and Dietetics
Year
1983
Authors
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
All
Author Finder
Yasoda Devi, P.
Effect of Different Heat Treatments on Losses of Lysine and Tryptophan in Wheat Products
Abstract Views :116 | PDF Views:1
Authors
P. Yasoda Devi
1
,
P. Geervani
1
Affiliations
1 College of Home Science, A. P. Agricultural University, Hyderabad - 500 004, IN
Source
The Indian Journal of Nutrition and Dietetics
, Vol 20, No 11 (1983), Pagination: 356-360
Abstract
Legumes and cereals constitute an important source of dietary protein for many segments of the world's population, especially in developing countries.
Full Text
