Heat Treatment and the Biological Value of Soya-bean Protein-Reference-Cited by-同舟云学术

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Heat Treatment and the Biological Value of Soya-bean Protein

Published:1947-03 Issue:4036 Volume:159 Page:341-342
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

DE S. S.,GANGULY J.

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/159341a0.pdf

Reference12 articles.

1. Hayward, J. W., Steenbock, H., and Bohstedt, G., J. Nutrit., 11, 219 (1936).

2. Shrewsbury, C. L., and Vestel, C. M., Bull. 420, Purdue Univ., Agric. Exp. Sta. (1937).

3. Johnson, L. M., Parsons, H. T., and Steenbock, H., J. Nutrit., 18, 423 (1939).

4. Hayward, J. W., and Hafner, F. H., Poultry Sci., 20, 139 (1941).

5. Everson, G. J., Steenbock, H., Cederquist, D. C., and Parsons, H. T., J. Nutrit., 27, 225 (1944).

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1. Historical Note: First Fifty Years of Physiology in India: 1900-1950;Indian Journal of History of Science;2018-03-01

2. Nutritional aspects of soy protein products;Journal of the American Oil Chemists' Society;1977-06

3. Protease Inhibitors;Toxic Constituents of Plant Foodstuffs;1969

4. Toxic Factors in Edible Legumes and Their Elimination;The American Journal of Clinical Nutrition;1962-10-01

5. Effect of Benzene Hexachloride on the Flavor of Poultry Meat;Science;1947-10-31

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