Effect of dehulling and heat processing on nutritional value of sesame proteins

This publication has 11 references indexed in Scilit:

• Studies on the wet dehulling of sesame seed to obtain superior grade protein concentrates
  Journal of Oil & Fat Industries, 1969
• The net protein utilization and the protein efficiency ratio of sesme proteins supplemented with lysin to levels present in FAO reference protein pattern and milk.
  1962
• Effect of processing on the composition of sesame seed and meal
  Journal of Oil & Fat Industries, 1961
• The estimation of the available lysine in animal-protein foods
  Biochemical Journal, 1960
• Protein Quality and Supplementation, Effect of Amino Acid Supplements, Vitamin B_12'and Buffalo Fish on the Nutritive Value of Proteins in Sesame Seed and Meal
  Journal of Agricultural and Food Chemistry, 1960
• Cottonseed Processing, Changes Induced by Autoclaving a Solvent-Extracted Cottonseed Meal
  Journal of Agricultural and Food Chemistry, 1957
• The action of proteolytic enzymes on protein feeds. II.—intermediary products precipitated by trichloroacetic acid and phosphotungstic acid from peptic and pancreatic digests
  Journal of the Science of Food and Agriculture, 1955
• The Effects of Processing Temperatures on the Amino Acid Content of Sunflower Seed Oil Meal
  Journal of Nutrition, 1953
• HEAT INACTIVATION OF THE BASIC AMINO ACIDS AND TRYPTOPHAN ^a
  Journal of Food Science, 1951
• STUDIES ON THE HEAT INACTIVATION OF LYSINE IN SOY BEAN OIL MEAL
  Journal of Biological Chemistry, 1948