Effect of Altered Dextrose Equivalent on Nutritional Quality and Flavor of Whey Soy Drink Mix-Reference-Cited by-同舟云学术

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Effect of Altered Dextrose Equivalent on Nutritional Quality and Flavor of Whey Soy Drink Mix

Published:1978-08 Issue:8 Volume:61 Page:1061-1071
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Holsinger V.H.,Womack M.,Sutton C.S.,Dellamonica E.S.,McDowell P.,Talley F.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference29 articles.

1. American Society for Testing and Materials. 1976. Page 22 in Manual on sensory testing methods. ASTM Special Technical Publication No. 434. Philadelphia, PA.

2. Recommended dietary allowances,1974

3. Whey soy: The beverage made to order;Farm Index,1974

4. Association of Official Analytical Chemists. 1970. Official methods of analysis. 11th ed. Washington, DC.

5. Biological evaluation of protein: a new aspect;Bender;Brit. J. Nutr.,1957

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. UNDERUTILIZED PROTEINS FOR BEVERAGES;Upgrading Waste for Feeds and Food;1983

2. Requirements for foods containing soy protein in the food for peace program;Journal of the American Oil Chemists' Society;1981-03

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