PROTEIN QUALITY OF DRY ROASTED SOYBEANS: AMINO ACID COMPOSITION AND PROTEIN EFFICIENCY RATIO
- 1 January 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (1) , 1-4
- https://doi.org/10.1111/j.1365-2621.1971.tb02018.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- 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
- On the Determination of Cystine as Cysteic AcidJournal of Biological Chemistry, 1963
- LIBERATION OF ESSENTIAL AMINO ACIDS FROM RAW, PROPERLY HEATED, AND OVERHEATED SOY BEAN OIL MEALJournal of Biological Chemistry, 1947
- A RAPID COLORIMETRIC METHOD FOR THE DETERMINATION OF TRYPTOPHANE IN PROTEINS AND FOODSPublished by Elsevier ,1945