LEGUME PROTEIN-QUALITY AND UTILIZATION

被引：0

作者：

ROCKLAND, LB ^{[1
]}

RADKE, TM ^{[1
]}

机构：

[1] CHAPMAN COLL,ORANGE,CA 92666

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1980年 / 180卷 / AUG期

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：55 / AGFD

共 50 条

[1] LEGUME PROTEIN-QUALITY
ROCKLAND, LB
RADKE, TM
[J]. FOOD TECHNOLOGY, 1981, 35 (03) : 79 - 82
[2] THE EFFECT OF GESTATION AND OF PROTEIN-QUALITY ON THE NUTRITIVE UTILIZATION OF PROTEIN
VERDU, MC
SALIDO, G
FRIAS, ML
CAMPOS, MS
MATAIX, FJ
[J]. NAHRUNG-FOOD, 1988, 32 (05): : 445 - 454
[3] POSTPRANDIAL PROTEIN-UTILIZATION AND PROTEIN-QUALITY ASSESSMENT IN MAN
MILLWARD, DJ
PACY, PJ
[J]. CLINICAL SCIENCE, 1995, 88 (06) : 597 - 606
[4] PROTEIN-QUALITY OF DIETS BASED ON TUBER, LEGUME, AND CEREAL IN WEANLING RATS
OBIZOBA, IC
[J]. QUALITAS PLANTARUM-PLANT FOODS FOR HUMAN NUTRITION, 1985, 35 (01): : 35 - 41
[5] EVALUATION OF PROTEIN-QUALITY OF FORMULATIONS OF SORGHUM GRAIN FLOUR AND LEGUME SEEDS
OKEIYI, EC
FUTRELL, MF
[J]. NUTRITION REPORTS INTERNATIONAL, 1983, 28 (03): : 451 - 461
[6] EVALUATION OF THE PROTEIN-QUALITY OF LEGUME FLOURS OBTAINED BY ROASTING IN FLUID SAND BEDS
JIBAJA, CL
BRESSANI, R
[J]. ARCHIVOS LATINOAMERICANOS DE NUTRICION, 1988, 38 (01) : 152 - 161
[7] PROTEIN-QUALITY OF LEGUME SEEDS FOR NON-RUMINANT ANIMALS - A LITERATURE-REVIEW
GATEL, F
[J]. ANIMAL FEED SCIENCE AND TECHNOLOGY, 1994, 45 (3-4) : 317 - 348
[8] MEASURING PROTEIN-QUALITY
SATTERLEE, LD
MARSHALL, HF
TENNYSON, JM
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (03) : 103 - 109
[9] DEVELOPMENT, UTILIZATION AND PROTEIN-QUALITY OF POTATO-SOY-EGG FLAKES
HARGETT, CA
NELSON, AI
WEINGARTNER, KE
ERDMAN, JW
[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (02) : 461 - 464
[10] EVALUATION OF PROTEIN-QUALITY MEASUREMENTS
SLUMP, P
SCHREUDER, HAW
SPANJERS, MT
[J]. AGRICULTURE, FOOD CHEMISTRY AND THE CONSUMER, VOLS 1 AND 2: THE CONSUMER AND FOOD, ANALYTICAL FOOD CHEMISTRY AND AGRICULTURAL PRODUCTION, BIOTECHNOLOGY AND BIOASSAYS - IMPACT OF TECHNOLOGY ON FOOD QUALITY, FOOD CHEMISTRY AND QUALITY ASSURANCE, 1989, : 157 - 161

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