Nutritional assessment of twelve protein foods/ingredients-Reference-Cited by-同舟云学术

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Nutritional assessment of twelve protein foods/ingredients

Published:1989-01 Issue:1 Volume:9 Page:83-92
ISSN:0271-5317
Container-title:Nutrition Research
language:en
Short-container-title:Nutrition Research

Author:

Young Jenkins M.,Mitchell G.V.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Endocrinology,Endocrinology, Diabetes and Metabolism

Reference27 articles.

1. Fully defatted peanut flakes/flour;Andres;Food Process,1983

2. Expanding line of whey protein. Three new protein types introduced;Andres;Food Process,1982

3. Whey products with definitive sodium contents;Andres;Food Process,1982

4. Toxicological aspects of protein production and processing;Scrimshaw,1977

5. Official Methods of Analysis,1984

Cited by 8 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. Dehulling reduces toxicity and improves in vivo biological value of proteins in vegetal milk derived from two mucuna (Mucuna pruriens L.) seeds varieties;Journal of Food Science and Technology;2016-06

2. Chemical Composition and Nutritional Content of Raw Poultry Meat;Handbook of Poultry Science and Technology;2010-04-14

3. The nutritive value of egg by-products and their potential bactericidal activity:in vitro andin vivo studies;Journal of the Science of Food and Agriculture;2007

4. Nutritional and toxicological evaluation of yeast (Saccharomyces cerevisiae) biomass and a yeast protein concentrate;Journal of the Science of Food and Agriculture;2000-02

5. The Protein Efficiency Ratios of 30:70 Mixtures of Animal:Vegetable Protein Are Similar or Higher than Those of the Animal Foods Alone;The Journal of Nutrition;1996-02-01

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