Hariharan, K., Central Food Technological Research Institute, Mysore, India
-
The Indian Journal of Nutrition and Dietetics Volume 4, Issue 1, January 1967 - Original Articles
Effecr of Supplementing Poor Indian Diets Based on Wheat, Rice and Ragi with Vitamins, Minerals and Groundnut Flour on the Nutritive Value of the Diets as Judged by the Growth of Albino Rats
Abstract -
The Indian Journal of Nutrition and Dietetics Volume 2, Issue 4, October 1965 - Original Articles
Effect of Supplementing Poor Indian Diets Based on Kaffir Corn, Pearl Millet and Maize with Vitamins and Minerals and fortified and Unfortified Groundnut Flour on the Nutritive Value of the Diets as Judged by the Growth of Rats and on the Protein Efficiency Ratio
Abstract -
The Indian Journal of Nutrition and Dietetics Volume 2, Issue 3, July 1965 - Original Articles
The Chemical Composition and Nutritive Value of the Proteins of Hybrid Maize
Abstract -
The Indian Journal of Nutrition and Dietetics Volume 2, Issue 1, January 1965 - Original Articles
Mutual and Amino Acid Supplementation of Proteins Iil the Nutritive Value of Blends of Soyabean, Sesame and Milk Proteins fortified with Limiting Amino Acids
Abstract PDF -
The Indian Journal of Nutrition and Dietetics Volume 1, Issue 3, July 1964 - Original Articles
Mutual and Amino Acid Supplementation of Proteins-I. Effect of Supplementation of Blends of Groundnut, Soya Bean, Sesame and Coconut with the Limiting Amino Acids on the Nutritive Value of the Photeins
Abstract -
The Indian Journal of Nutrition and Dietetics Volume 2, Issue 2, April 1965 - Original Articles
Amino Acid Supplementation of Proteins : I. The Effect of Supplementing Ragi (Eleusine Coracana) and Ragi Diets with Lysine, Threonine and Skim Milk Powder on the Nutritive Value of Their Proteins
Abstract -
The Indian Journal of Nutrition and Dietetics Volume 2, Issue 3, July 1965 - Original Articles
Amino Acid Supplementation of Proteins:II. the Effect of Supplementing Kaffir Corn and Pearl Millet and Diets Based on them with L-Lysine and DL-threonine on the Nutritive Value of their Proteins
Abstract