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Authors
Affiliations
1 Central Food Technological Research Institute, Mysore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 2, No 1 (1965), Pagination: 24-27
Abstract
In the preceding paper, the results of studies on the preparation, chemical composition and shelf-life of protein foods based on blends of groundnut, Bengal gram, soya and sesame flours and fortified with limiting amino acids, calcium salts and essential vitamins have been reported'. The present paper deals with studies on the amino acid composition and nutritive value of the protein present in the protein foods.
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