IN-VITRO DIGESTIBILITY OF PROTEIN IN YOGURT AT VARIOUS STAGES OF PROCESSING

被引：47

作者：

BRESLAW, ES ^{[1
]}

KLEYN, DH ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02137.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1016 / 1021

页数：6

共 16 条

[1]

[Anonymous], 1965, Official Methods of Analysis of the Association of Official Agricultural Chemists (AOAC), V10th

[2]

DAMRAU F, 1954, THERAPEUTIC USES YOG

[3]

DAVIS JG, 1957, LANCET 0202, P275

[4]

DOAN FJ, 1942, 428 PENNS STAT U B

[5]

FERRER FP, 1955, AM J DIG DIS, V22, P272

[6]

FOSTER E.M., 1957, Dairy Microbiology

[7]

Humphreys C. L., 1969, Dairy Science Abstracts, V31, P607

[8]

Miller I., 1964, Medizin und Ernahrung, V5, P100

[9] YOGURT IN TREATMENT OF INFANTILE DIARRHEA [J].

NIV, M ;

LEVY, W ;

GREENSTEIN, NM .

[10]

RAFFLE EJ, 1956, LANCET 1124, P1106