A - Papers appearing in refereed journals
Byers, M., Green, S. H. and Pirie, N. W. 1965. The presentation of leaf protein on the table: II. Nutrition. 19 (Summer), pp. 63-70.
|Authors||Byers, M., Green, S. H. and Pirie, N. W.|
The dark green colour of leaf protein was accepted by cooks after a week or two. Fresh or freeze-dried leaf protein dispersed in water to a smooth paste but deep-frozen slabs became gritty and had to be ground in a mill or mortar. Savoury flavours blended with it better than sweet, coffee, or fruit flavours except banana. Recipes are given for 10 dishes. For each dish is given its content of total N and of leaf protein N as percentage of total. Conservatism in food habits was exaggerated but new foods must be demonstrated to the users.
|Year of Publication||1965|
|Journal citation||19 (Summer), pp. 63-70|
|Open access||Published as non-open access|
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