Factors Affecting the Nutritional Quality of Cottonseed Meals-Reference-Cited by-同舟云学术

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Factors Affecting the Nutritional Quality of Cottonseed Meals

Published:1965-05 Issue:3 Volume:30 Page:531-537
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BRAHAM J. EDGAR,ELÍAS LUIZ G.,BRESSANI RICARDO

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1965.tb01797.x/fullpdf

Reference15 articles.

1. A. M. Altschul, 1958 . Processed Plant Protein Foodstuffs . Academic Press, New York, p.495 .

2. Preliminary report on the nutritional significance of bound gossypol in cottonseed meal

Cited by 11 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. INCAP Studies of Vegetable Proteins for Human Consumption;Food and Nutrition Bulletin;2010-03

2. Utilization of Cottonseed Protein in Preparing New Edible Food Products;Developments in Food Science;1992

3. Comparative protein nutritional value of degossypolized cottonseed-yam flour and defatted soybean-yam flour mixtures;Food Chemistry;1983-01

4. Effect of Heat Treatment on True Digestibility in the Rat, In Vitro Proteolysis and Available Lysine Content of Cottonseed Meal Protein2;Journal of Animal Science;1981-02-01

5. References;Food Processing and Nutrition;1978

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