Amino Acid Studies on the Effect of Fermentation Time and Heat‐Processing of Tempeh
- 1 November 1965
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 30 (6) , 1043-1048
- https://doi.org/10.1111/j.1365-2621.1965.tb01884.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Studies on the Utilization of Tempeh Protein by Weanling RatsJournal of Nutrition, 1964
- The Amino Acid Composition and Nutritive Value of ProteinsJournal of Nutrition, 1964
- On the Determination of Cystine as Cysteic AcidJournal of Biological Chemistry, 1963
- Effect of heat treatment on the nutritive value of proteins: Chemical and balance studiesJournal of the Science of Food and Agriculture, 1962
- Soybean Amino Acids, Amino Acids in Soybean Hulls and Oil Meal FractionsJournal of Agricultural and Food Chemistry, 1961
- Fish products as protein supplements to cerealsBritish Journal of Nutrition, 1957
- Chemical Determination of Tryptophan in ProteinsAnalytical Chemistry, 1949
- THE EFFECT OF HEAT ON THE AVAILABILITY OF PORK PROTEIN IN VIVO AND IN VITROJournal of Biological Chemistry, 1949
- Cystine and Methionine Metabolism by Chicks Receiving Raw or Autoclaved Soybean Oil MealJournal of Nutrition, 1948