The effect of extrusion processing using Wenger X-5 extruder on the quality of products of rice-legume (75 : 25) blends was investigated. The products were palatable and had a good textur. The nutritional quality of protein in the extrudates was significantly improved. The protein efficiency ratio v
Effect of domestic processing techniques on the nutritional quality of the soybean
β Scribed by Geetanjali Kaushik; Santosh Satya; S.N. Naik
- Publisher
- Springer Milan
- Year
- 2010
- Tongue
- English
- Weight
- 77 KB
- Volume
- 3
- Category
- Article
- ISSN
- 1973-798X
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
The e β ect of unit operational procedures on the quality of minimally processed vegetables was investigated. Peeling methods were studied for garlic, while di β erent preparation forms were tried for garlic, green onion and soybean sprouts. Washing and a mild heat treatment, at 60Β‘C for 30 s, were in
An investigation covering 12 districts of Baghdad city was conducted over 2 yr to monitor the effect of domestic storage practice on the quality of drinking water. Water storage tanks are widely used in Iraq as an additional water source. Tap and stored waters were tested for their chemical constitu
## Abstract Evaluation of protein true digestibility (TD( biological value (BV( and net protein utilization (NPU) of diets containing mature sword bean (__Canavalia gladiata__( seed flour and grits were carried out with male SpragueβDawley rats. The seed flour and grits were processed by soaking, c