FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 12 : Composition, Nutritive Value and Processing of Nuts and Oil Seeds

References

1. Gopalan C., Rama Sasttri B.V. and Balasubramanian S.C., 1991, Nutritive value of Indian foods, National Institute of Nutrition, ICMR, Hyderabad.
2. B. Srilakshmi - Food Science , New Age International Publishers, fourth edition
3. Swaminathan , M. (1988). Handbook of Food science and Experimental Foods BAPPCO, Bangalore.
4. Shakuntala Manay N, Shadaksharaswamy M (1998). Foods, Facts and principles New age international publishers, New Delhi.