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Studies On Milk Substitutes Of Vegetable Origin. Part I: The Nutritive Value Of Milk Substitutes Prepared From Soyabean and Groundnut.

Shurpalekar, S. R. and Lahiry, N. L. and Chandrashekhara, M. R. and Swaminathan, M. (1959) Studies On Milk Substitutes Of Vegetable Origin. Part I: The Nutritive Value Of Milk Substitutes Prepared From Soyabean and Groundnut. Annals of Biochemistry and Experimental Medicine, 19 (11). pp. 270-274.

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Abstract

The present paper gives an account of results of preliminary studies on the overall nutritive value of soyabean and groundnut milks and the protein efficiency ratio (PER) of the proteins of spray~driedpowder obtained from a blend of soyabean and groundnut milks.

Item Type: Article
Uncontrolled Keywords: nutritive value, soyabean milk, groundnut milk, milk substitutes
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Oct 2013 06:45
Last Modified: 03 Oct 2013 06:45
URI: http://ir.cftri.com/id/eprint/11267

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