Technology of the Products of Cottonseed Flour for Use in Protein Foods
Jump To References Section
Abstract
This short manual is an outcome of the recommendations of the Protein Advisory Group (PAG). Information from selected member countries, specialized institutions and workers, processors of protein concentrates and manufacturers of specialized processing equipment, has been collected and later revised and expanded by Mr. Marin C. Verderg, FAO consultant.Downloads
Download data is not yet available.
Downloads
Published
1974-01-01
How to Cite
Kamalanathan, G. (1974). Technology of the Products of Cottonseed Flour for Use in Protein Foods. The Indian Journal of Nutrition and Dietetics, 11(1), 48–49. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/10037
Issue
Section
Book Review
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at [email protected] for permissions related to commercial use of the article(s).