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Supplementary value of proteins of fish flour to those of groundnut flour and the protein efficiency ratio of a protein food containing groundnut, Bengal gram and fish flours.

Shurpalekar, S. R. and Moorjani, M. N. and Lahiry, N. L. and Indira, K. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of proteins of fish flour to those of groundnut flour and the protein efficiency ratio of a protein food containing groundnut, Bengal gram and fish flours. Food Science, 11. pp. 42-44.

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Item Type: Article
Uncontrolled Keywords: fish flour, supplementary value, protein foods
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Mar 2011 11:11
Last Modified: 30 Apr 2012 10:02
URI: http://ir.cftri.com/id/eprint/2918

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