NUTRITIVE-VALUE AND FOOD USES OF COCONUT SKIM MILK SOLIDS

被引：5

作者：

HAGENMAIER, R ^{[1
]}

LOPITAKWONG, R ^{[1
]}

VERASESTAKUL, S ^{[1
]}

机构：

[1] TEXAS A&M UNIV,FOOD PROTEIN RES & DEV CTR,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb01081.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1324 / 1325

页数：2

共 50 条

[1] PREPARATION AND NUTRITIVE-VALUE OF A MILK SUBSTITUTE
不详
CHINESE MEDICAL JOURNAL, 1979, 92 (02) : 101 - 106
[2] THE ENERGY AND NUTRITIVE-VALUE OF CONSUMED FOOD
WAGNER, M
RECKENFELDERBAUMER, L
BITTERMANN, E
BERICHTE UBER LANDWIRTSCHAFT, 1984, 62 (03): : 399 - 408
[3] NUTRITIVE-VALUE OF BREAKFAST CEREAL - MILK COMBINATIONS
WOMACK, M
VAUGHAN, DA
FEDERATION PROCEEDINGS, 1972, 31 (02) : A690 - &
[4] The Food Value and Economics of Skim Milk
Abbott, J. S.
AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1940, 30 (03): : 237 - 239
[5] CHEMICAL-COMPOSITION AND NUTRITIVE-VALUE OF GOAT MILK
SAWAYA, WN
SAFI, WJ
ALSHALHAT, AF
ALMOHAMMAD, MM
JOURNAL OF DAIRY SCIENCE, 1984, 67 (08) : 1655 - 1659
[6] THE EFFECT OF PROCEDURES ON THE NUTRITIVE-VALUE OF THE PROTEINS OF EVAPORATED MILK
BEGIN, A
AMIOT, J
JULIEN, JP
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1982, 15 (03): : R12 - R12
[7] DEHYDRATED COCONUT SKIM MILK AS A FOOD PRODUCT - COMPOSITION AND FUNCTIONALITY
HAGENMAIER, R
MATTIL, KF
CATER, CM
JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 196 - 199
[8] CEREAL SPROUTS - COMPOSITION, NUTRITIVE-VALUE, FOOD APPLICATIONS
LORENZ, K
CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1980, 13 (04): : 353 - 385
[9] NUTRITIVE-VALUE OF LUPIN AND ITS POTENTIAL AS HUMAN FOOD
YANEZ, E
GATTAS, V
BALLESTER, D
ARCHIVOS LATINOAMERICANOS DE NUTRICION, 1979, 29 (04) : 510 - 520
[10] ACCEPTABILITY AND NUTRITIVE-VALUE OF PUFFED SOYA AS A SNACK FOOD
KANCHANA, S
NEELAKANTAN, S
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1994, 31 (05): : 377 - 379

← 1 2 3 4 5 →