Abstract:
A protein food based on a blend of guar, gram and fish flours containing 46.7% protein of high biological value has been developed. It is fortified with torula yeast to provide adequate quantities of B-vitamins. It contains more calcium, phosphorus and iron than that supplied by the whole milk powder.
Page(s):
103-104
DOI:
DOI not available
Published:
Journal: Pakistan journal of scientific research, Volume: 16, Issue: 3--4, Year: 1964