PROTEIN QUALITY OF SOY PROTEIN‐LIPID FILMS (YUBA) AND DERIVED FRACTIONS
- 1 March 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (2) , 425-426
- https://doi.org/10.1111/j.1365-2621.1975.tb02221.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- INFLUENCE OF INGREDIENTS UPON EDIBLE PROTEIN‐LIPID FILM CHARACTERISTICSJournal of Food Science, 1973
- METHIONINE SUPPLEMENTATION OF SOY MILK TO CORRECT CYSTINE LOSS RESULTING FROM AN ALKALINE SOAKING PROCEDUREJournal of Food Science, 1973
- SOY PROTEIN‐LIPID FILMS. 1. Studies on the Film Formation PhenomenonJournal of Food Science, 1972
- SOY PROTEIN‐LIPID FILMS. 2. Optimization of Film FormationJournal of Food Science, 1972
- Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling RatsJournal of Food Science, 1965
- A Comparison of the Nutritional Value of Protein from Several Soybean FractionsJournal of Nutrition, 1963