EFFECT OF HEAT UPON THE NUTRITIVE VALUES OF PEANUTS. I. PROTEIN QUALITY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1948.tb16651.x/fullpdf
Reference12 articles.
1. Nutritive value of Taw and heated casein with and without added amino acids;Greaves;Proc. Soc. Exp. Biol. Med.,193334
2. The effect of heat as used in the extraction of soybean oil upon the nutritive value of the protein of soybean oil meal;Hayward;J. Nutrition,1936a
3. Digestibility of protein supplied by soy-bean and peanut press-cake flours /
4. The new salt mixture for use in experimental diets;Hubbell;J. Nutrition,1937
5. The effect of heat and solvents on the nutritive value of soybean protein;Johnson;J. Nutrition,1939
Cited by 7 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. References;Food Processing and Nutrition;1978
2. The Use of Raw Peanuts and Peanut Meal in Practical Chick Diets;East African Agricultural and Forestry Journal;1974-04
3. Evaluation of a protein-rich vegetable mixture for prevention of protein-calorie malnutrition;Journal of the Science of Food and Agriculture;1970-01
4. Processed Vegetable Protein Mixtures for Human Consumption in Developing Countries;Advances in Food Research;1968
5. The effect of heat treatment in the processing of groundnut meal on the value of the protein for ruminants with some additional experiments on copra;The Journal of Agricultural Science;1964-10
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