LIBERATION OF AMINO ACIDS FROM RAW AND HEATED CASEIN BY ACID AND ENZYME HYDROLYSIS
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry
Reference19 articles.
1. The Effect of Amino-Acid Supplements and of Variations in Temperature and Duration of Heating Upon the Biological Value of Heated Casein
2. THE EFFECT OF PROTEOLYTIC ENZYMES ON RAW AND HEATED CASEIN
3. THE EFFECT OF DRY HEAT AND DILUTE ALKALI ON THE LYSINE CONTENT OF CASEIN
4. FACTORS AFFECTING THE AVAILABILITY OF LYSINE IN HEAT-PROCESSED CASEIN
5. Rate of Enzymic Digestion of Proteins as a Factor in Nutrition
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