Utilization of protein from soy flour and soy isolate by adult women
- 1 July 1978
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 26 (4) , 802-806
- https://doi.org/10.1021/jf60218a042
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Reactions of phosphoproteins in alkaline solutionsJournal of Agricultural and Food Chemistry, 1977
- Nitrogen Retention in Men Fed Isolated Soybean Protein Supplemented with L-Methionine, D-Methionine, N-Acetyl-L-Methionine, or Inorganic SulfateJournal of Nutrition, 1976
- Effect of Processing Conditions on Nutritive Value of Isolated Soybean ProteinsJournal of Agricultural and Food Chemistry, 1968
- Protein Quality of a Soybean Protein Textured Food in Experimental Animals and ChildrenJournal of Nutrition, 1967
- THE EFFECT OF FORTIFICATION OF PROCESSED SOYA FLOUR WITHdl-METHIONINE HYDROXY ANALOGUE ORdl-METHIONINE ON THE DIGESTIBILITY, BIOLOGICAL VALUE, AND NET PROTEIN UTILIZATION OF THE PROTEINS AS STUDIED IN CHILDRENCanadian Journal of Biochemistry, 1964
- AN IMPROVED METHOD FOR THE DETERMINATION OF TRYPTOPHANE WITH PARA-DIMETHYLAMINOBENZALDEHYDE1947