WHOLE SOYBEANS AS A MEANS OF INCREASING PROTEIN AND CALORIES IN MAIZE-BASED DIETS

被引：31

作者：

BRESSANI, R ^{[1
]}

MURILLO, B ^{[1
]}

ELIAS, LG ^{[1
]}

机构：

[1] INST NUTR CENT AMER & PANAMA,DIV AGR & FOOD SCI,CARRETERA ROOSEVELT,ZONE 11,GUATEMALA CITY,GUATEMALA

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02952.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：577 / 580

页数：4

共 15 条

[1]

[Anonymous], 1960, OFFICIAL METHODS ANA

[2]

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BRESSANI, R ;

ELIAS, LG .

JOURNAL OF FOOD SCIENCE, 1966, 31 (04) :626-&

[4] ENRICHMENT OF LIME-TREATED CORN FLOUR WITH PROTEINS, LYSINE AND TRYPTOPHAN, AND VITAMINS [J].

BRESSANI, R ;

MARENCO, E .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1963, 11 (06) :517-&

[5] NUTRITIONAL EVALUATION OF PROCESSED WHOLE CORN FLOURS [J].

BRESSANI, R ;

CASTILLO, SV ;

GUZMAN, MA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1962, 10 (04) :308-&

[6] CHEMICAL CHANGES IN CORN DURING PREPARATION OF TORTILLAS [J].

BRESSANI, R ;

PAZ, RPY ;

SCRIMSHAW, NS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1958, 6 (10) :770-774

[7]

BRESSANI R, 1973, MAN FOOD NUTRITION

[8]

ELIAS LG, 1973, 1972 P INT C I NUTR

[9]

ELIAS LG, 1971, 3 P WEST HEM NUTR C, P379

[10]

ELIAS LG, 1971, 2 C NAC ASS TECN AL

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