Effect of Heat Treatment on the Hæmagglutinating Activity of Legumes-Reference-Cited by-同舟云学术

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Effect of Heat Treatment on the Hæmagglutinating Activity of Legumes

Published:1964-03 Issue:4923 Volume:201 Page:1029-1030
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

DE MUELENAERE H. J. H.

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/2011029a0.pdf

Reference4 articles.

1. Altschul, A. M., Processed Plant Protein Foodstuffs (Academic Press, Inc., New York, 1958).

2. Liener, I. E., Arch. Biochem. Biophys., 54, 223 (1955).

3. Honavar, P. M., Cheng-Ven Shih, and Liener, I. E., J. Nutr., 77, 109 (1962).

4. Lyman, R. L., and Lepovsky, S., J. Nutr., 62, 274 (1957).

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