Availability of Amino Acids in Legumes and Legume-Wheat Blends-Reference-Cited by-同舟云学术

Availability of Amino Acids in Legumes and Legume-Wheat Blends

Published:1977-01 Issue:1 Volume:10 Page:31-35
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Sarwar G.,Sosulski F.W.,Bell J.M.

Publisher

Elsevier BV

Subject

General Computer Science

Reference24 articles.

1. A.O.A.C. Official methods of analysis,1970

2. Studies with mice on the nutritional value of pea protein concentrate;Bell;Can. J. Anim. Sci.,1970

3. A simplified method for the determination of chromic oxide when used as an index substance;Bolins;Science,1952

4. Methods for determining amino acid availability of feeds;Bragg;Poult. Sci.,1969

5. Relationships between the composition of dietary proteins and the changes in blood plasma amino acid levels after a single meal containing a protein;Buraczewski;Proc. Nutr. Soc.,1967

Cited by 16 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. Protein quality of “idli”, fermented steamed cakes prepared from beans (Phaseolus vulgaris) and rice;Nutrition Research;1994-04

2. Growth and nitrogen retention of rats fed bean (Phaseolus vulgaris) and bean and rice diets;Food Research International;1993-01

3. Pea proteins: A review of chemistry, technology of production, and utilization;Food Reviews International;1991-01

4. Relationship between amino acid scores and protein quality indices based on rat growth;Plant Foods for Human Nutrition;1989-03

5. Digestibility of protein and amino acids in selected foods as determined by a rat balance method;Plant Foods for Human Nutrition;1989-03