Effect of differential heat treatments on the protein quality of casein and lactalbumin
- 1 November 1979
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 27 (6) , 1405-1407
- https://doi.org/10.1021/jf60226a053
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Measurement of Available Lysine in Heated and Unheated Foodstuffs by Chemical and Biological MethodsJournal of Nutrition, 1968
- The differential determination of lysine in heated milk. I.—In vitro methodsJournal of the Science of Food and Agriculture, 1967
- Protein Utilization in Growing RatsJournal of Nutrition, 1965
- Biological evaluation of proteins: a new aspectBritish Journal of Nutrition, 1957
- The Determination of the Net Utilization of Proteins by a Shortened MethodBritish Journal of Nutrition, 1955
- The Nutritive Effect of Heating Lactalbumin in the Presence of Various Reducing SugarsJournal of Nutrition, 1951
- Studies of the reaction between proteins and reducing sugars in the ‘dry’ state III. Nature of the protein groups reactingBiochimica et Biophysica Acta, 1950