OPTIMIZING NUTRIENT AVAILABILITY OF LEGUME FOOD PRODUCTS
- 1 May 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (4), 636-639
- https://doi.org/10.1111/j.1365-2621.1971.tb15149.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Methionine loss during protein hydrolysis of plant materialJournal of Agricultural and Food Chemistry, 1969
- Protein Digestion and Absorption in NonruminantsPublished by Elsevier ,1964
- [17] Amylases, α and βMethods in Enzymology, 1955