Effect of Storage, Carbohydrate Composition, and Heat Processing on Protein Quality and Amino Acid Bioavailability of a Commercial Enteral Product
- 1 July 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (4), 1024-1030
- https://doi.org/10.1111/j.1365-2621.1989.tb07936.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Nonenzyme browning and its effect on protein nutritionC R C Critical Reviews in Food Science and Nutrition, 1980
- Nutritional and Physiological Consequences of the Maillard ReactionPublished by S. Karger AG ,1973