Studies on Micro-Atomised Protein Foods Based on Blends of Low Fat Groundnut, Soya and Sesame Flours and Skim Milk Powder and fortified with Vitamins, Calcium Salts and Limiting Amino Acids II. Amino Acid Composition and Nutritive Value of the Proteins
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Authors
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Central Food Technological Research Institute, Mysore ,IN
H. Srinivas -
Central Food Technological Research Institute, Mysore ,INP. K. Tasker
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Central Food Technological Research Institute, Mysore ,IND. Rajalakshmi
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Central Food Technological Research Institute, Mysore ,INM. Narayana Rao
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Central Food Technological Research Institute, Mysore ,INR. Rajagopalan
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Central Food Technological Research Institute, Mysore ,INM. Swaminathan
Abstract
In the preceding paper, the results of studies on the preparation, chemical composition and shelf life of microatomised protein foods based on blends of groundnut, soyabean and sesame flours and skim milk powder and fortified with calcium salts, certain vitamins and limiting amino acids have been reported. The present paper deals with studies on the amino acid composition and nutritive value of the proteins of the blends.Downloads
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Published
1966-04-01
How to Cite
Srinivas, H., Tasker, P. K., Rajalakshmi, D., Narayana Rao, M., Rajagopalan, R., & Swaminathan, M. (1966). Studies on Micro-Atomised Protein Foods Based on Blends of Low Fat Groundnut, Soya and Sesame Flours and Skim Milk Powder and fortified with Vitamins, Calcium Salts and Limiting Amino Acids II. Amino Acid Composition and Nutritive Value of the Proteins. The Indian Journal of Nutrition and Dietetics, 3(2), 42–46. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14369
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