EFFECT OF HEAT UPON THE NUTRITIVE VALUES OF PEANUTS. I. PROTEIN QUALITY
- 1 November 1948
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 13 (6) , 506-511
- https://doi.org/10.1111/j.1365-2621.1948.tb16651.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Development, Manufacture, and Utilization of Peanut FlourChemical & Engineering News, 1942
- Studies on Nutritional Achromotrichia in RatsJournal of Nutrition, 1941
- The Effect of Heat and Solvents on the Nutritive Value of Soybean ProteinJournal of Nutrition, 1939
- A New Salt Mixture for Use in Experimental DietsJournal of Nutrition, 1937
- The Effect of Heat as used in the Extraction of Soy Bean Oil upon the Nutritive Value of the Protein of Soy Bean Oil MealJournal of Nutrition, 1936
- The Effect of Heat Upon the Biological Value of Meat ProteinJournal of Nutrition, 1934
- Nutritive Value of Raw and Heated Casein With and Without Added Amino-acidsExperimental Biology and Medicine, 1934
- Digestibility of protein supplied by soy-bean and peanut press-cake flours /Published by Smithsonian Institution ,1918