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Authors
Affiliations
1 Department of Microbiology, Punjab Agricultural University, Ludhiana, IN
2 Department of Foods and Nutrition, Punjab Agricultural University, Ludhiana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 13, No 10 (1976), Pagination: 332-335
Abstract
Penicillium crustosum mycelium contained 30 to 35 per cent protein with appreciable amount of all the essential amino acids. The present investigation was, therefore, undertaken to study the Penicillium crustosum protein for its quality and the effect of its supplementation to wheat flour on growth rate and Protein Efficiency Ratio.