Dilution of cow's milk and egg protein with glutamic acid and the effect on the protein efficiency ratio.

Daniel, V. A. and Desai, B. L. M. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1968) Dilution of cow's milk and egg protein with glutamic acid and the effect on the protein efficiency ratio. Journal of Food Science, 33. pp. 432-435.

PDF Journal of Food Science, Volume-33( (1968) 432-435.pdf - Published Version Restricted to Registered users only Download (156kB)

Item Type:	Article
Uncontrolled Keywords:	egg proteins, cow's milk proteins, glutamic acid
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Jun 2014 11:37
Last Modified:	17 Jun 2014 11:37
URI:	http://ir.cftri.res.in/id/eprint/3791

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