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Food yeast.

Subrahmanyan, V. and Gowri, Sur. and Swaminathan, M. (1955) Food yeast. Bulletin of Central Food Technological Research Institute, 4 (1). pp. 13-18.

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Abstract

In this article the authors have reviewed the information available on food yeast with respect to its chemical composition, availability of vitamins, amino acid composition, digestibility, and biological value of yeast protein, supplementary value of yeast to poor diets based on cereals, nutritional trials on human beings and the use of yeast or yeast extract in human diets. While discussing the economics of food yeast, the authors have concluded that the future of food yeast in India may not be bright unless it could be manufactured and sold at 6-8 annas per lb.

Item Type: Article
Uncontrolled Keywords: food yeast
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Feb 2013 06:37
Last Modified: 11 Feb 2013 06:37
URI: http://ir.cftri.com/id/eprint/4231

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