Author:
Cherry John P.,McWatters Kay H.,Miller Josephine,Shewfelt A. Lorne
Reference51 articles.
1. Anonymous. (1976). Rice-textured soy blend has 18% protein content, PER of 2.5+. Food Proc. 37, 60–61.
2. AOAC. (1970). “Official Methods of Analysis of The Association of Official Analytical Chemists,” Ed. Horwitz, W., Chichilo, P., and Reynolds, H. Assoc. Official Analytical Chemists, Washington, D. C.
3. Baden, H. P., Goldsmith, L. A., and Fleming, B. (1973). The polypeptide composition of epidermal prekeratin. Biochim. et Biophys. Acta 317, 303–311.
4. Balloun, S. L., and Khajareen, J. K. (1974). The effects of whey and yeast on digestibility of nutrients in feather meal. Poultry Sci. 53, 1084–1095.
5. Basha, S. M. M., and Cherry, J. P. (1976). Composition, solubility, and gel electrophoretic properties of proteins isolated from Florunner (Arachis hypogaea L.) peanut seeds. J. Agric. Food Chem. 24, 359–365.