Volume 2, Issue 2, April 1965
Published:
1965-12-12
Original Articles
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Nutritive Value of the Cooked Diet Actually Consumed by Students of a Medical College in Rajasthan
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Nutritive Value of Differently Processed Sesame Meals and the Effect of Supplementation of the Meals with Lysine and Methionine
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Malto Dextrin as a Source of Carbohydrate in the Management of Infantile Diarrhoea
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Diet and Nutrition Survey of a Village Community in South India
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Iron Content and Organoleptic Acceptability Of Amaranth Leaves Cooked in Iron, Aluminium and Brass Vessels
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Review Articles
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Obesity-Its Causes and Control, Inter-Relation Between Fat and Protein and some New Areas for Research in the Utilisation of Proteins
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