[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Studies on microatomised protein foods based blends of low fat groundnuts, soy and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. II. Amino

Srinivas, H. and Tasker, P. K. and Rajalakshmi, D. and Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. (1966) Studies on microatomised protein foods based blends of low fat groundnuts, soy and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. II. Amino. Journal of Nutrition and Dietetics, 3. pp. 42-46.

[img] PDF
Journal_of_Nutrition_and_Dietetics_1966_3_42-46.pdf - Published Version
Restricted to Registered users only

Download (260kB)

Abstract

In the preceding paper, the results of studies on the preparation, chemical composition and shelf life of microatomised protein foods based on blends of groundnut, soyabean and sesame flours and skim milk powder and fortified with calcium salts, certain vitamins and limiting amino acids have been reported. The present paper deals with studies on the amino acid composition and nutritive value of the proteins of the blends.

Item Type: Article
Uncontrolled Keywords: amino acid composition, nutritive value, protein blends,
Subjects: 600 Technology > 01 Medical sciences > 03 Child nutrition
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2013 09:48
Last Modified: 23 Jul 2013 09:48
URI: http://ir.cftri.com/id/eprint/5646

Actions (login required)

View Item View Item