Properties and Protein Quality in Growing Rats of a Low-Glutelin Content Rice Mutant-Reference-Cited by-同舟云学术

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Properties and Protein Quality in Growing Rats of a Low-Glutelin Content Rice Mutant

Published:1997-05 Issue:3 Volume:74 Page:200-201
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Eggum Bjørn O.¹,Juliano Bienvenido O.²

Affiliation:

1. Department of Nutrition, Danish Institute of Animal Science, Research Center Foulum, DK-8830 Tjele, Denmark. Deceased March 12, 1996.

2. Philippine Rice Research Institute Los Baños, University of the Philippines Los Baños campus, 4031 College, Laguna, Philippines.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference21 articles.

1. Determination of Tryptophan with HPLC after Alkaline Hydrolysis in Autoclave using α-methyl-tryptophan as Internal Standard

2. Formation of Protein Bodies in the Starchy Endosperm of Rice (Oryza sativa L.): A Re-investigation*

3. A gel consistency test for eating quality of rice

4. Protein quality and digestible energy of selected foods determined in balance trials with rats

Cited by 3 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. A study of the in vitro protein digestibility of indica and japonica cultivars;Food Chemistry;2010-10

2. Effect Of Processing On Protein Nutrient Value;Food Protein Analysis;2002-05-24

3. Comparative Protein Digestibility in Growing Rats of Cooked Rice and Protein Properties of Indica and Japonica Milled Rices;Journal of Cereal Science;2001-03

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