The Effect of Supplementation with Chickpea Flour on the Protein Quality of Wheat Flour

Shehata , N.A. (1969) The Effect of Supplementation with Chickpea Flour on the Protein Quality of Wheat Flour. PhD thesis, Kansas state university.

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Abstract

Cereals make a greater contribution than any other food group to both energy and protein content of many diets. The consumption of cereals is highest in the Middle East which includes Egypt, Syria, and Lebanon, followed by the Far East and lowest in North America and Oceania (FAO, 1963). For instance the average daily calorie supply in Egypt is 2615 and of that mount, 72.5, 2.2, 0.2, 0.4, and 3.3% comes from cereals, meat, eggs, fish, and milk products, respectively [Sabry, 1961).

Item Type: Thesis (PhD)
Uncontrolled Keywords: Health Sciences, Nutrition
Author Affiliation: Kansas state university
Subjects: Postharvest Management > Food Technology
Divisions: Other Crops
Depositing User: Mr Arbind Seth
Date Deposited: 18 Jul 2013 10:04
Last Modified: 18 Jul 2013 10:04
URI: http://eprints.icrisat.ac.in/id/eprint/11127

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