Saroj Arya and Rudramma (2002) Changes in thiamine, roboflavin and niacin during processing and storage of quick cooking dhals processed by different methods. Indian Journal of Nutrition and Dietetics, 39 (7). pp. 321-326.
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Abstract
Pulses form an important component of the Indian Diet. India produces around 14.5 million tonnes of pulses accounting for 28.6 per cent of the total world production. Currently, the per capita consumption of pulses in India is around 36g per person per day. The pulses are rich source of protein, minerals and water soluble vitamins such as thiamine (030-0.88 mg/100g), riboflavin (0.10-0.39mg/100g) and niacin (1.3-3.4mg/100g).
| Item Type: | Article |
|---|---|
| Subjects: | B Life Science > Food Science and Nutrition |
| Divisions: | Department of > Food Science and Nutrition |
| Depositing User: | Manjula P Library Assistant |
| Date Deposited: | 23 Dec 2020 07:26 |
| Last Modified: | 23 Dec 2020 07:26 |
| URI: | http://eprints.uni-mysore.ac.in/id/eprint/14300 |
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