Zobrazeno 1 - 4
of 4
pro vyhledávání: '"S. N. Prabhavathi"'
Publikováno v:
Journal of Experimental Food Chemistry.
Palatability is considered as a major determinant of food selection and intake. Umami foods are being employed widely in savory food formulation for its greater potential for enhancing savory taste. In the present investigation, the role of monosodiu
Publikováno v:
The Indian Journal of Nutrition and Dietetics. 56:397
Barnyard millet is one of the hardest millet. The grains can be used as food and can be cooked similar to rice. The carbohydrate content is low and slowly digestible. This property makes the barnyard millet a natural designer food. The objective of t
Publikováno v:
The Indian Journal of Nutrition and Dietetics. 54:265
The present study was designed to investigate the flavor potentiating effect of an additive, Mono Sodium Glutamate (MSG) for an Indian fried product namely ‘Poori’ prepared with spices. Poories were prepared with three levels of MSG, 50, 75 and 1
Autor:
Jamuna Prakash, S. N. Prabhavathi
Iron deficiency anemia is a widespread nutritional problem. Children are particularly vulnerable due to poor maternal iron status and inadequate diet. Since iron plays a vital role in neurological development, its deficiency in early life can lead to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5fa8cf129590c36e8d60022c975f0d4
https://zenodo.org/record/5564523
https://zenodo.org/record/5564523