LIMITING AMINO ACID SEQUENCE IN RAW AND ROASTED PEANUT PROTEIN

[1] NUTRITIVE VALUE OF DIFFERENTLY PROCESSED GROUNDNUT MEALS AND THE EFFECT OF SUPPLEMENTATION OF THE MEALS WITH AMINO ACIDS, ANTIBIOTICS AND VITAMIN-B12 [J]. JOURNAL OF NUTRITION, 1958, 66 (01) : 75 - 89

[2] RELATIONSHIP OF PROTEIN LEVEL TO THE MINIMUM LYSINE REQUIREMENT OF THE RAT [J]. JOURNAL OF NUTRITION, 1958, 65 (03) : 481 - 491

[3] BUSS LW, 1948, FOOD RES, V13, P506

[4] CAMA HR, 1955, 3 C INT BIOCH RES CO, P113

[5] Grau C. R., 1946, JOUR NUTRITION, V32, P303, DOI 10.1093/jn/32.3.303

[6] HENDERSON LM, 1948, J BIOL CHEM, V172, P15

[7] The protein nutritional value of soybean, peanut, and cottonseed flours and their value as supplements to wheat flour [J]. JOURNAL OF NUTRITION, 1944, 28 (01) : 41 - 49

[8] Kuiken KA, 1943, J BIOL CHEM, V151, P615

[9] THE NUTRITIONAL EFFECTS OF HEAT ON FOOD PROTEINS, WITH PARTICULAR REFERENCE TO COMMERCIAL PROCESSING AND HOME COOKING [J]. JOURNAL OF NUTRITION, 1949, 39 (03) : 413 - 425

[10] PECORA L J, 1951, J Nutr, V44, P101

[1] NUTRITIVE VALUE OF DIFFERENTLY PROCESSED GROUNDNUT MEALS AND THE EFFECT OF SUPPLEMENTATION OF THE MEALS WITH AMINO ACIDS, ANTIBIOTICS AND VITAMIN-B12 [J]. JOURNAL OF NUTRITION, 1958, 66 (01) : 75 - 89

[2] RELATIONSHIP OF PROTEIN LEVEL TO THE MINIMUM LYSINE REQUIREMENT OF THE RAT [J]. JOURNAL OF NUTRITION, 1958, 65 (03) : 481 - 491

[3] BUSS LW, 1948, FOOD RES, V13, P506

[4] CAMA HR, 1955, 3 C INT BIOCH RES CO, P113

[5] Grau C. R., 1946, JOUR NUTRITION, V32, P303, DOI 10.1093/jn/32.3.303

[6] HENDERSON LM, 1948, J BIOL CHEM, V172, P15

[7] The protein nutritional value of soybean, peanut, and cottonseed flours and their value as supplements to wheat flour [J]. JOURNAL OF NUTRITION, 1944, 28 (01) : 41 - 49

[8] Kuiken KA, 1943, J BIOL CHEM, V151, P615

[9] THE NUTRITIONAL EFFECTS OF HEAT ON FOOD PROTEINS, WITH PARTICULAR REFERENCE TO COMMERCIAL PROCESSING AND HOME COOKING [J]. JOURNAL OF NUTRITION, 1949, 39 (03) : 413 - 425

[10] PECORA L J, 1951, J Nutr, V44, P101