The effect of fermentation on the biological value of milk proteins evaluated using rats. A study on swedish fermented milk products-Reference-Cited by-同舟云学术

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The effect of fermentation on the biological value of milk proteins evaluated using rats. A study on swedish fermented milk products

Published:1981-12 Issue:12 Volume:32 Page:1247-1253
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Alm Livia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference39 articles.

1. ; ; Fundamentals of Dairy Chemistry. Avi Publishing Co, Westport Connecticut, 1975.

2. Nutritional studies-recent advances: Milk products of the future. 1974, pp. 46–69.

3. Milk and Dairy Foods Nat. Inst. for Res. in Dairying, Shinfield, Reading, 1975, pp. 64.

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2. Effects ofLactobacillus helveticusTUST005 fermented milk on bone parameters in rats;International Journal of Dairy Technology;2009-02

3. Application of the Indicator Amino Acid Oxidation Technique for the Determination of Metabolic Availability of Sulfur Amino Acids from Casein versus Soy Protein Isolate in Adult Men;The Journal of Nutrition;2007-08-01

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5. Microbiology and technology of fermented milks;Microbiology and Biochemistry of Cheese and Fermented Milk;1997

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