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EFFECT OF HOME PROCESSING ON THE PROTEIN QUALITY OF SELECTED LEGUMES

✍ Scribed by P. GEERVANI; F. THEOPHILUS

Book ID
108804345
Publisher
Institute of Food Technologists
Year
1980
Tongue
English
Weight
550 KB
Volume
45
Category
Article
ISSN
0022-1147

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✍ Chauhan, G. S. ;Verma, N. S. ;Bains, G. S. πŸ“‚ Article πŸ“… 1988 πŸ› John Wiley and Sons 🌐 English βš– 235 KB πŸ‘ 2 views

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