Technology of the Products of Cottonseed Flour for Use in Protein Foods

Jump To References Section

Authors

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.

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

 

Most read articles by the same author(s)

1 2 3 4 5 6 7 > >>