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Articles 61 - 63 of 63
Full-Text Articles in Food Chemistry
Biochemical Investigations Of Black Gram (Phaseolus Mungo L.) And Rice (Oryza Sativa L.) Proteins And Their Improved Nutritional Functionality In The Fermented Product—Idli, Vinodkumar W. Padhye
Biochemical Investigations Of Black Gram (Phaseolus Mungo L.) And Rice (Oryza Sativa L.) Proteins And Their Improved Nutritional Functionality In The Fermented Product—Idli, Vinodkumar W. Padhye
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The objectives of this investigation have been to characterize black gram (Phaseolus mungo L.) and rice (Oryza sativa L.) proteins and to study changes in their nutritional value due to fermentation. Black gram, the legume chosen for this work, is one of the most important legume crops throughout a large part of the tropics.
The protein content of 60 mesh, dehydrated, defatted black gram meal was 28.5 percent. Sodium carbonate (0.5-1.0 percent), tetra-sodium pyrophosphate (0.5 percent), and sodium dodecyl sulfate (SDS) (0.5-5 percent) proved to be the potential protein solubilizers as they extracted more than 76 grams of …
The Composition Of Milk : Notes On A Recent Survey Of Dairy Farms, Department Of Agriculture, Western Australia
The Composition Of Milk : Notes On A Recent Survey Of Dairy Farms, Department Of Agriculture, Western Australia
Journal of the Department of Agriculture, Western Australia, Series 4
THE report on the recent survey into milk composition carried out by officers of the Dairying Division of the Department of Agriculture will soon be available to all interested dairy farmers.
The Vitamin B Content Of Kale Greens., Virginia Lee Smith
The Vitamin B Content Of Kale Greens., Virginia Lee Smith
Electronic Theses and Dissertations
No abstract provided.