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Ecology of Food and Nutrition Volume 1, 1972 - Issue 4
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Original Articles

India and the protein problem

P. V. Sukhatme Statistics Division, Food and Agriculture Organization of the United Nations, Rome; Gokhale Institute of Politics and Economics, Poona 4, India
Pages 267-278 | Received 26 Dec 1971, Accepted 27 Apr 1972, Published online: 01 Sep 2010

Citations (6)

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Read on this site (2)

JohnE. Kinsella & KayL. Franzen. (1978) Texturized proteins: Fabrication, flavoring, and nutrition∗ . C R C Critical Reviews in Food Science and Nutrition 10:2, pages 147-207.
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G. R. Wadsworth. (1972) Nutrient requirements and the need for fortification of foods. Ecology of Food and Nutrition 1:4, pages 247-254.
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Articles from other publishers (4)

Imrana QadeerSourindra Mohan GhoshArathi Presenna Madhavan. (2016) India’s Declining Calorie Intake: Development or Distress?. Social Change 46:1, pages 1-26.
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K. J. SHETTY & J. E. KINSELLA. (1979) PREPARATION OF YEAST PROTEIN ISOLATE WITH LOW NUCLEIC ACID BY SUCCINYLATION. Journal of Food Science 44:3, pages 633-638.
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K. J. Shetty & J. E. Kinsella. (2004) Novel method for the reduction of nucleic acid in yeast protein. Biotechnology and Bioengineering 21:2, pages 329-332.
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Nitesh Sahay, John Cockburn & Mitu Pathak. (2013) Modeling Health in a CGE Framework: A Case Study of India. SSRN Electronic Journal.
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