Effect of Lipid Protein Interaction on Nutritive Value of Groundnut Protein
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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
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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://informaticsjournals.com/index.php/ijnd/article/view/10686
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