SOME EFFECTS OF PROCESSING ON THE NUTRITIVE PROPERTIES OF PROTEINS1
- 1 January 1951
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 16 (1-6), 107-117
- https://doi.org/10.1111/j.1365-2621.1951.tb17357.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The Relation of the Amino Acid-Sugar Reaction to The Nutritive Value of Protein HydrolysatesJournal of Nutrition, 1950
- STUDIES OF THE NUTRITIVE IMPAIRMENT OF PROTEINS HEATED WITH CARBOHYDRATES .2. INVITRO DIGESTION STUDIES1950
- THE EFFECT OF AUTOCLAVING WITH DEXTROSE ON THE NUTRITIVE VALUE OF CASEIN1949
- MICROBIOLOGICAL DETERMINATION OF METHIONINE IN PROTEINS AND FOODSJournal of Biological Chemistry, 1946
- THE USE OF DYES FOR THE DETERMINATION OF ACID AND BASIC GROUPS IN PROTEINSPublished by Elsevier ,1944
- The determination of amino-nitrogen using a copper methodBiochemical Journal, 1939