Formulation and nutritional assessment of value added vermicelli
نویسندگان
چکیده
منابع مشابه
Sensory and Nutritional Evaluation of Value Added Products using Peanut Flour for Nutritional and Health Benefits
Protein energy malnutrition is the major concern of nutrition. Malnutrition is an underlying cause of death of 2.6 million children each year – one-third of the global total of children’s deaths. Partially defatted peanut flour, is a protein-rich, inexpensive and underutilized product that offers the same health and dietary benefits of peanut with less fat and can be utilized for making value a...
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The Tennessee Value-Added Assessment System (TVAAS) employs a sophisticated statistical methodology to estimate the aggregated yearly growth in student learning, as reflected in changes in test scores in five tested academic subjects. It assumes that changes in test scores from one year to the next accurately reflect student progress in learning. By tracking progress and linking it to schools a...
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ژورنال
عنوان ژورنال: International Journal of Chemical Studies
سال: 2020
ISSN: 2349-8528,2321-4902
DOI: 10.22271/chemi.2020.v8.i1c.8248