Panemangalore, M. and Kantha, Joseph and Narayana Rao, M. and Subramanian, N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Nutritive value of the proteins of a high protein food based on a blend of groundnut protein isolate and Bengal gram flour. Food Science, 11. pp. 199-201.
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Abstract
In a preceding paper, the results of studies
on the preparation and shelf-life of a high
protein food based on groundnut protein
isolate and Bengalgram flour were reported1.
The product contained about twice as much
proteins as the Indian multipurpose food
which is based on a 3:1 blend of groundnut
flour and Bengalgram flour developed by
Subrahmanyan et al2. The present paper
deals with studies on the protein efficiency
ratio of the proteins of high protein food as
compared with that of milk proteins.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | high protein food, groundnut protein isolate, Bengalgram flour, |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 18 Processed foods |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Jul 2012 06:26 |
| Last Modified: | 23 Jul 2012 06:26 |
| URI: | http://ir.cftri.res.in/id/eprint/4765 |
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