PROTEIN QUALITY OF DRY ROASTED SOYBEANS: AMINO ACID COMPOSITION AND PROTEIN EFFICIENCY RATIO-Reference-Cited by-同舟云学术

PROTEIN QUALITY OF DRY ROASTED SOYBEANS: AMINO ACID COMPOSITION AND PROTEIN EFFICIENCY RATIO

Published:1971-01 Issue:1 Volume:36 Page:1-4
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BADENHOP A.F.,HACKLER L. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb02018.x/fullpdf

Reference14 articles.

1. A.F. Badenhop, W.F. Wilkens, M.C. Bourne, and L.R. Hackler, 1968 . Roasting of soybeans as a processing technique . Proceedings of the Symposium - Frontiers in Food Research. Sponsored by Cornell University, New York State Agricultural Experiment Station, Geneva, N.Y.53 -62 .

2. S. Blumenthal, 1947 . Food products . Chemical Publishing Co., Inc., New Yorkp.335 .

3. A Comparison of the Nutritional Value of Protein from Several Soybean Fractions

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