Effect of soaking, sprouting and cooking on the protein quality of pulses

By:

Sekhon DamanDeep

Material type: Text

TextPublication details: Ludhiana PAU 1974Edition: College of Home ScienceDescription: 29cm; 50lSubject(s):

DDC classification:

T 641.356.5 S27E

Summary: Investigation was undertaken to study the effect of sprouting and cooking on the protein efficiency ratio of green gram and Bengalgram. Protein content of green gram ranged from 23-25% while that of Bengalgram from 19-21%. The diets prepared at 14% protei

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.356.5 S27E (Browse shelf(Opens below))	Not for loan		36171

Investigation was undertaken to study the effect of sprouting and cooking on the protein efficiency ratio of green gram and Bengalgram. Protein content of green gram ranged from 23-25% while that of Bengalgram from 19-21%. The diets prepared at 14% protei

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