THE EFFECTS OF BAKING AND TOASTING ON THE NUTRITIONAL VALUE OF PROTEINS
- 1 January 1946
- journal article
- research article
- Vol. 10 (2) , 295-301
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- THE EFFECT OF PROTEOLYTIC ENZYMES ON RAW AND HEATED CASEINJournal of Biological Chemistry, 1946
- THE RELATIONSHIP OF PROTEIN DEFICIENCY TO SURGICAL INFECTION*Annals of Surgery, 1944
- The Nutritive Value of ProteinJournal of Nutrition, 1943
- The Egg-Replacement Value of the Proteins of Cereal Breakfast Foods, with a Consideration of Heat InjuryJournal of Nutrition, 1938
- The Effect of Amino-Acid Supplements and of Variations in Temperature and Duration of Heating Upon the Biological Value of Heated CaseinJournal of Nutrition, 1938