Nutritional consequences of primary processing of foodgrains in India.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6827/
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| Title |
Nutritional consequences of primary processing of foodgrains in India.
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| Creator |
Natarajan, C. P.
Shankar, J. V. |
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| Subject |
16 Nutritive value
08 Grains 05 Processing and Engineering |
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| Description |
This article covers effect of processing of different grains on their nutritional quality. Milling, parboiling, washing and cooking of rice, rice bran utilization, wheat, milling and milling of jowar, bajra, maize and ragi millets are included. Other aspects are milling and heat processing of pulses, malting of cereals, germination of pulses, and cereal-pulse blending for improved nutritional value.
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| Date |
1980
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6827/1/IFP%201980%2044.pdf
Natarajan, C. P. and Shankar, J. V. (1980) Nutritional consequences of primary processing of foodgrains in India. Indian Food Packer, 34 (6). 44-60, 31 ref.. |
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