Effect of Supplementation of Whey Protein Concentration on Chemical, Nutritional and Sensory Attributes of Wheat Based Products
Jump To References Section
Abstract
Diets consumed by majority of the population in India are cereal based. Cereals provide 80 per cent of the total calories and a small per cent of protein, but the cereals fail to provide some of the important nutrients like essential amino acids, as they are noted neither for the quality nor for the quantity of protein which they contain. Thus, protein fortification of foods is of current interest because of nutritional awareness, government guidelines and changing demographics.Downloads
Download data is not yet available.
Metrics
Metrics Loading ...
Downloads
Published
2003-11-01
How to Cite
Suchitra, T., Vijayalaxmi, D., & Jayaprakasha, H. M. (2003). Effect of Supplementation of Whey Protein Concentration on Chemical, Nutritional and Sensory Attributes of Wheat Based Products. The Indian Journal of Nutrition and Dietetics, 40(11), 411–415. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/6659
Issue
Section
Original Articles
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).