ICAR Research Data Repository for Knowledge Management
Protein efficiency ratio of coconut flour and some products from it, produced by azeotropic process.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/5114/
JFST-13-64 |
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| Title |
Protein efficiency ratio of coconut flour and some products from it, produced by azeotropic process.
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| Creator |
Rama Rao, G.
Indira, K. Bhima Rao, U. S. Ramaswamy, K. G. |
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| Subject |
16 Nutritive value
01 Coconut |
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| Description |
The nutritive value of coconut flour and other products obtained by azeotropic process has been determined. This process for the preparation of coconut flour from mature coconut will have certain advantages, e.g., the raw material will have undergone no spoilage, will be of a uniformly good quality and the flour produced while being white in colour will be perfectly edible. This flour could be used for the preparation of protein foods or weaning foods by suitable processing |
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| Date |
1964
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/5114/1/JFST_1964_23-25.pdf
Rama Rao, G. and Indira, K. and Bhima Rao, U. S. and Ramaswamy, K. G. (1964) Protein efficiency ratio of coconut flour and some products from it, produced by azeotropic process. Journal of Food Science and Technology , 1. pp. 23-25. |
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