The pH-stat method for assessing protein digestibility: an evaluation
- 1 May 1985
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 33 (3) , 433-438
- https://doi.org/10.1021/jf00063a027
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Use of the pH Stat to Evaluate Trypsin Inhibitor and Tryptic Proteolysis of Soy FloursJournal of Food Science, 1982
- EVALUATION OF HEATED SOY FLOURS BY MEASUREMENT OF TRYPTIC HYDROLYSIS USING A pH STATJournal of Food Science, 1980
- Tryptic hydrolysis of glycinin and its subunitsJournal of the Science of Food and Agriculture, 1977
- Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteinsJournal of Agricultural and Food Chemistry, 1976