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Bera, M. B.
- Preparation of Rice Bran Protein Concentrate and its Use in Bread
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Authors
Affiliations
1 Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur - 482004 (M.P.), IN
2 Post Harvest Technology Centre, Indian Institute of Technology, Kharagpur, W. B, IN
1 Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur - 482004 (M.P.), IN
2 Post Harvest Technology Centre, Indian Institute of Technology, Kharagpur, W. B, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 26, No 2 (1989), Pagination: 48-55Abstract
The full-fat and deoiled rice bran contain respectively about 15 and 20 per cent protein, besides valuable minerals, vitamins and calories. The potential of rice bran in respect of its protein quantity and quality has long been recognized. Attempts to exploit this nutritional potential of rice bran in the form of protein concentrates and isolates have been reported.- Nutritronal Evaluation of Rice Bran Protein Concentrate
Abstract Views :190 |
PDF Views:2
Authors
Affiliations
1 Deptt. of Food Science & Technology, Jawaharlal Nehru Agricultural University, Jabalpur, M. P., IN
2 Post Harvest Technology Centre, Indian Institute of Technology, Kharagpur (W. B.), IN
1 Deptt. of Food Science & Technology, Jawaharlal Nehru Agricultural University, Jabalpur, M. P., IN
2 Post Harvest Technology Centre, Indian Institute of Technology, Kharagpur (W. B.), IN