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Results: 1-21 |
Results: 21
DEVELOPMENT OF PRODUCTS INCORPORATING FERMENTED RICE-LEGUME-WHEY BLENDS - EFFECT ON PHYTIC ACID CONTENT AND AVAILABILITY (IN-VITRO) OF CALCIUM AND IRON
Authors: SHARMA A KHETARPAUL N
Citation: A. Sharma et N. Khetarpaul, DEVELOPMENT OF PRODUCTS INCORPORATING FERMENTED RICE-LEGUME-WHEY BLENDS - EFFECT ON PHYTIC ACID CONTENT AND AVAILABILITY (IN-VITRO) OF CALCIUM AND IRON, Ecology of food and nutrition, 36(6), 1998, pp. 491-500
DEVELOPMENT OF PRODUCTS INCORPORATING FERMENTED RICE DEHULLED BLACKGRAM WHEY BLENDS - THEIR SENSORY AND NUTRITIONAL-EVALUATION (VOL 41, PG 22, 1997)
Authors: SHARMA A KHETARPAUL N
Citation: A. Sharma et N. Khetarpaul, DEVELOPMENT OF PRODUCTS INCORPORATING FERMENTED RICE DEHULLED BLACKGRAM WHEY BLENDS - THEIR SENSORY AND NUTRITIONAL-EVALUATION (VOL 41, PG 22, 1997), Die Nahrung, 41(3), 1997, pp. 193-193
DEVELOPMENT OF PRODUCTS INCORPORATING FERMENTED RICE DEHULLED BLACKGRAM WHEY BLENDS - THEIR SENSORY AND NUTRITIONAL-EVALUATION
Authors: SHARMA A KHETARPAUL N
Citation: A. Sharma et N. Khetarpaul, DEVELOPMENT OF PRODUCTS INCORPORATING FERMENTED RICE DEHULLED BLACKGRAM WHEY BLENDS - THEIR SENSORY AND NUTRITIONAL-EVALUATION, Die Nahrung, 41(1), 1997, pp. 22-24
EFFECT OF FERMENTATION ON PHYTIC ACID CONTENT AND IN-VITRO DIGESTIBILITY OF STARCH AND PROTEIN OF RICE BLACKGRAM DHAL WHEY BLENDS
Authors: SHARMA A KHETARPAUL N
Citation: A. Sharma et N. Khetarpaul, EFFECT OF FERMENTATION ON PHYTIC ACID CONTENT AND IN-VITRO DIGESTIBILITY OF STARCH AND PROTEIN OF RICE BLACKGRAM DHAL WHEY BLENDS, Journal of Food Science and Technology, 34(1), 1997, pp. 20-23
EFFECT OF FERMENTATION WITH WHEY ON THE HCL EXTRACTABILITY OF MINERALS FROM RICE-DEHULLED BLACKGRAM BLENDS
Authors: SHARMA A KHETARPAUL N
Citation: A. Sharma et N. Khetarpaul, EFFECT OF FERMENTATION WITH WHEY ON THE HCL EXTRACTABILITY OF MINERALS FROM RICE-DEHULLED BLACKGRAM BLENDS, Journal of agricultural and food chemistry, 45(6), 1997, pp. 2258-2261
EFFECT OF WHEY FERMENTATION ON THE HCL-EXTRACTABILITY OF CALCIUM, IRON AND PHOSPHORUS IN VARIOUS RICE-BENGALGRAM DHAL BLENDS
Authors: SHARMA A KHETARPAUL N
Citation: A. Sharma et N. Khetarpaul, EFFECT OF WHEY FERMENTATION ON THE HCL-EXTRACTABILITY OF CALCIUM, IRON AND PHOSPHORUS IN VARIOUS RICE-BENGALGRAM DHAL BLENDS, Die Nahrung, 40(3), 1996, pp. 147-150
EFFECT OF VARIOUS DOMESTIC PROCESSING AND COOKING METHODS ON THE HCL-EXTRACTABILITY OF MINERALS FROM PEA-SEEDS
Authors: BISHNOI S KHETARPAUL N
Citation: S. Bishnoi et N. Khetarpaul, EFFECT OF VARIOUS DOMESTIC PROCESSING AND COOKING METHODS ON THE HCL-EXTRACTABILITY OF MINERALS FROM PEA-SEEDS, Die Nahrung, 39(5-6), 1995, pp. 514-520
FERMENTATION OF RICE-BENGAL GRAM DHAL BLENDS WITH WHEY - CHANGES IN PHYTIC ACID CONTENT AND IN-VITRO DIGESTIBILITY OF STARCH AND PROTEIN
Authors: SHARMA A KHETARPAUL N
Citation: A. Sharma et N. Khetarpaul, FERMENTATION OF RICE-BENGAL GRAM DHAL BLENDS WITH WHEY - CHANGES IN PHYTIC ACID CONTENT AND IN-VITRO DIGESTIBILITY OF STARCH AND PROTEIN, Die Nahrung, 39(4), 1995, pp. 282-287
EFFECT OF FERMENTATION PERIOD AND TEMPERATURE ON ANTINUTRIENTS AND IN-VITRO DIGESTIBILITY OF STARCH AND PROTEIN OF WADI - AN INDIGENOUS FERMENTED LEGUME PRODUCT
Authors: YADAV S KHETARPAUL N
Citation: S. Yadav et N. Khetarpaul, EFFECT OF FERMENTATION PERIOD AND TEMPERATURE ON ANTINUTRIENTS AND IN-VITRO DIGESTIBILITY OF STARCH AND PROTEIN OF WADI - AN INDIGENOUS FERMENTED LEGUME PRODUCT, Journal of Food Science and Technology, 32(2), 1995, pp. 132-134
PROTEIN DIGESTIBILITY OF VEGETABLES AND FIELD PEAS (PISUM-SATIVUM) - VARIETAL DIFFERENCES AND EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS
Authors: BISHNOI S KHETARPAUL N
Citation: S. Bishnoi et N. Khetarpaul, PROTEIN DIGESTIBILITY OF VEGETABLES AND FIELD PEAS (PISUM-SATIVUM) - VARIETAL DIFFERENCES AND EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS, Plant foods for human nutrition, 46(1), 1994, pp. 71-76
BIOLOGICAL UTILIZATION OF VEGETABLE PEAS - EFFECT OF COOKING AND VARIETAL DIFFERENCES
Authors: SAHARAN K KHETARPAUL N
Citation: K. Saharan et N. Khetarpaul, BIOLOGICAL UTILIZATION OF VEGETABLE PEAS - EFFECT OF COOKING AND VARIETAL DIFFERENCES, Plant foods for human nutrition, 45(4), 1994, pp. 321-329
EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS ON PHYTIC ACID AND POLYPHENOL CONTENTS OF PEA CULTIVARS (PISUM-SATIVUM)
Authors: BISHNOI S KHETARPAUL N YADAV RK
Citation: S. Bishnoi et al., EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS ON PHYTIC ACID AND POLYPHENOL CONTENTS OF PEA CULTIVARS (PISUM-SATIVUM), Plant foods for human nutrition, 45(4), 1994, pp. 381-388
PROTEIN-QUALITY TRAITS OF VEGETABLE AND FIELD PEAS - VARIETAL DIFFERENCES
Authors: SAHARAN K KHETARPAUL N
Citation: K. Saharan et N. Khetarpaul, PROTEIN-QUALITY TRAITS OF VEGETABLE AND FIELD PEAS - VARIETAL DIFFERENCES, Plant foods for human nutrition, 45(1), 1994, pp. 11-22
PREPARATION AND FERMENTATION OF RICE DEFATTED SOY FLOUR BLENDS - EFFECT ON PROTEIN, FAT AND ASH CONTENT
Authors: GOYAL R KHETARPAUL N
Citation: R. Goyal et N. Khetarpaul, PREPARATION AND FERMENTATION OF RICE DEFATTED SOY FLOUR BLENDS - EFFECT ON PROTEIN, FAT AND ASH CONTENT, Plant foods for human nutrition, 45(1), 1994, pp. 81-89
INDIGENOUS LEGUME FERMENTATION - EFFECT ON SOME ANTINUTRIENTS AND IN-VITRO DIGESTIBILITY OF STARCH AND PROTEIN
Authors: YADAV S KHETARPAUL N
Citation: S. Yadav et N. Khetarpaul, INDIGENOUS LEGUME FERMENTATION - EFFECT ON SOME ANTINUTRIENTS AND IN-VITRO DIGESTIBILITY OF STARCH AND PROTEIN, Food chemistry, 50(4), 1994, pp. 403-406
EFFECT OF FERMENTATION ON HCL-EXTRACTABILITY OF MINERALS FROM RICE-DEFATTED SOY FLOUR BLEND
Authors: GOYAL R KHETARPAUL N
Citation: R. Goyal et N. Khetarpaul, EFFECT OF FERMENTATION ON HCL-EXTRACTABILITY OF MINERALS FROM RICE-DEFATTED SOY FLOUR BLEND, Food chemistry, 50(4), 1994, pp. 419-422
SAPONIN CONTENT AND TRYPSIN-INHIBITOR OF PEA CULTIVARS - EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS
Authors: BISHNOI S KHETARPAUL N
Citation: S. Bishnoi et N. Khetarpaul, SAPONIN CONTENT AND TRYPSIN-INHIBITOR OF PEA CULTIVARS - EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS, Journal of Food Science and Technology, 31(1), 1994, pp. 73-76
VARIABILITY IN PHYSICOCHEMICAL PROPERTIES AND NUTRIENT COMPOSITION OFDIFFERENT PEA CULTIVARS
Authors: BISHNOI S KHETARPAUL N
Citation: S. Bishnoi et N. Khetarpaul, VARIABILITY IN PHYSICOCHEMICAL PROPERTIES AND NUTRIENT COMPOSITION OFDIFFERENT PEA CULTIVARS, Food chemistry, 47(4), 1993, pp. 371-373
EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS ON INVITRO STARCH DIGESTIBILITY OF DIFFERENT PEA CULTIVARS (PISUM-SATIVUM)
Authors: BISHNOI S KHETARPAUL N
Citation: S. Bishnoi et N. Khetarpaul, EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS ON INVITRO STARCH DIGESTIBILITY OF DIFFERENT PEA CULTIVARS (PISUM-SATIVUM), Food chemistry, 47(2), 1993, pp. 177-182
EFFECT OF RABADI FERMENTATION ON PHYTIC ACID AND INVITRO DIGESTIBILITY OF BARLEY
Authors: GUPTA M KHETARPAUL N
Citation: M. Gupta et N. Khetarpaul, EFFECT OF RABADI FERMENTATION ON PHYTIC ACID AND INVITRO DIGESTIBILITY OF BARLEY, Die Nahrung, 37(2), 1993, pp. 141-146
BIOLOGICAL UTILIZATION OF NATURALLY FERMENTED PEARL-MILLET FLOUR (PENNISETUM-TYPHOIDEUM)
Authors: KHETARPAUL N CHAUHAN BM
Citation: N. Khetarpaul et Bm. Chauhan, BIOLOGICAL UTILIZATION OF NATURALLY FERMENTED PEARL-MILLET FLOUR (PENNISETUM-TYPHOIDEUM), Archivos latinoamericanos de nutricion, 42(3), 1992, pp. 301-308
Risultati: 1-21 |