Digestibility and biological value of soybean protein in whole soybeans, soybean flour, and soybean milk

被引：14

作者：

Cahill, WM ^{[1
]}

Schroeder, LJ ^{[1
]}

Smith, AH ^{[1
]}

机构：

[1] Wayne Univ, Coll Med, Dept Physiol Chem, Detroit, MI USA

来源：

关键词：

D O I：

10.1093/jn/28.3.209

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：209 / 218

页数：10

共 13 条

[1] ADOLPH WH, 1933, J NUTR, V7, P395
[2] CHENG LIBIN T., 1941, CHINESE JOUR PHYSIOL, V16, P83
[3] Everson Gladys, 1944, JOUR AMER DIETETIC ASSOC, V20, P81
[4] Gortner Ross A., 1944, CHEM AND ENGINEER NEWS, V22, P160
[5] HAYWARD J. W., 1941, POULTRY SCI, V20, P139, DOI 10.3382/ps.0200139
[6] JOHNSON YM, 1939, J NUTR, V18, P423
[7] Jones D.B., 1931, FACTORS CONVERTING P
[8] JONES DB, 1942, SOYBEAN DIG, V2, P10
[9] MITCHELL H. H., 1926, JOUR BIOL CHEM, V68, P183
[10] Digestibility and biological value of whole wheat breads as compared with white bread
Murlin, JR
Marshall, ME
Kochakian, CD
[J]. JOURNAL OF NUTRITION, 1941, 22 (06) : 573 - 588