Protein food supplements: Recent advances
โ Scribed by Neale, R.J.
- Book ID
- 122551966
- Publisher
- Elsevier Science
- Year
- 1982
- Tongue
- English
- Weight
- 25 KB
- Volume
- 7
- Category
- Article
- ISSN
- 0309-1740
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
## 55G CII EJIISTRT AKD IXDUSTRY (see II.G.3). If thc nitro-group is nbsent, thc phosgcac rcngcat p p c r is uscd, nnd if this gives n positivc rcsiilt nnilinc watcr is used to codirrix tlic prcsencc of phosgene or diphosgcnc (see TI.B.2.3). In thc nbscnce of nll thc nbovc gnscs, clilorinc nnd cy
Potato-based low cost protein rich (1 5.7 % protein) food can be prepared from soy flour-soy slurry-potato paste blended in the proportion of 17:33:50. Full fat flour was prepared from soy cotyledons blanched in boiling water for 1.5 min, dried and milled. For soy slurry cotyledons were soaked for 4