LEGUME PROTEIN-QUALITY

被引：0

作者：

ROCKLAND, LB

RADKE, TM

机构：

来源：

FOOD TECHNOLOGY | 1981年 / 35卷 / 03期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：79 / 82

页数：4

共 19 条

[1]

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[3]

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DEFERNANDEZ, DG ;

BRESSANI, R .

JOURNAL OF FOOD SCIENCE, 1979, 44 (02) :524-527

[5]

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[6]

HOPKINS DT, 1980, PROTEIN QUALITY HUMA

[7]

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[8] DIETARY HEMICELLULOSE INTERACTIONS INFLUENCING SERUM-LIPID PATTERNS AND PROTEIN NUTRITIONAL-STATUS OF ADULT MEN [J].

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FOX, HM .

JOURNAL OF FOOD SCIENCE, 1977, 42 (02) :440-443

[9]

KIES C, J AGR FOOD CHEM

[10] OVERCOMING THE NUTRITIONALLY HARMFUL EFFECTS OF TANNIN IN SORGHUM GRAIN BY TREATMENT WITH INEXPENSIVE CHEMICALS [J].

PRICE, ML ;

BUTLER, LG ;

ROGLER, JC ;

FEATHERSTON, WR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1979, 27 (02) :441-445

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