EFFECT OF HOME PROCESSING ON THE PROTEIN QUALITY OF SELECTED LEGUMES
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 707-710
- https://doi.org/10.1111/j.1365-2621.1980.tb04138.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Availability of amino acids in processed plant-protein foodstuffsJournal of the Science of Food and Agriculture, 1967
- Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling RatsJournal of Food Science, 1965
- The estimation of the available lysine in animal-protein foodsBiochemical Journal, 1960