NUTRITIONALLY AVAILABLE LYSINE AND METHIONINE OF HEATED CASEIN-GLUCOSE MIXTURES

[1] Altschul AM, 1958, PROCESSED PLANT PROT, P79

[2] The estimation of pepsin, trypsin, papain, and cathepsin with hemoglobin [J]. JOURNAL OF GENERAL PHYSIOLOGY, 1938, 22 (01) : 79 - 89

[3] DETERMINATION OF FREE LYSINE EPSILON-AMINO GROUPS IN COTTONSEED MEALS AND PRELIMINARY STUDIES ON RELATION TO PROTEIN QUALITY [J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1959, 84 (01) : 1 - 6

[4] BEUK JF, 1948, J BIOL CHEM, V175, P291

[5] THE NUTRITIVE VALUE OF HERRING MEALS .2. EFFECT OF HEAT ON AVAILABILITY OF ESSENTIAL AMINO ACIDS [J]. POULTRY SCIENCE, 1954, 33 (02) : 250 - 254

[6] AVAILABILITY OF LYSINE IN GROUNDNUT BISCUITS USED IN TREATMENT OF KWASHIORKOR .2 [J]. BRITISH JOURNAL OF NUTRITION, 1961, 15 (03) : 403 - &

[7] CHEMICAL AND NUTRITIONAL CHANGES IN STORED HERRING MEAL .3. EFFECT OF HEATING AT CONTROLLED MOISTURE CONTENTS ON BINDING OF AMINO ACIDS IN FREEZE-DRIED HERRING PRESS CAKE AND IN RELATED MODEL SYSTEMS [J]. BRITISH JOURNAL OF NUTRITION, 1962, 16 (03) : 451 - &

[8] ESTIMATION OF THE AVAILABLE LYSINE IN ANIMAL-PROTEIN FOODS [J]. BIOCHEMICAL JOURNAL, 1960, 77 : 604 - 610

[9] REACTION OF GOSSYPOL WITH FREE EPSILON-AMINO GROUPS OF LYSINE IN PROTEINS [J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1959, 81 (01) : 130 - 134

[10] DASTUR N. N., 1956, Dairy Science Abstracts, V18, P967

[1] Altschul AM, 1958, PROCESSED PLANT PROT, P79

[2] The estimation of pepsin, trypsin, papain, and cathepsin with hemoglobin [J]. JOURNAL OF GENERAL PHYSIOLOGY, 1938, 22 (01) : 79 - 89

[3] DETERMINATION OF FREE LYSINE EPSILON-AMINO GROUPS IN COTTONSEED MEALS AND PRELIMINARY STUDIES ON RELATION TO PROTEIN QUALITY [J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1959, 84 (01) : 1 - 6

[4] BEUK JF, 1948, J BIOL CHEM, V175, P291

[5] THE NUTRITIVE VALUE OF HERRING MEALS .2. EFFECT OF HEAT ON AVAILABILITY OF ESSENTIAL AMINO ACIDS [J]. POULTRY SCIENCE, 1954, 33 (02) : 250 - 254

[6] AVAILABILITY OF LYSINE IN GROUNDNUT BISCUITS USED IN TREATMENT OF KWASHIORKOR .2 [J]. BRITISH JOURNAL OF NUTRITION, 1961, 15 (03) : 403 - &

[7] CHEMICAL AND NUTRITIONAL CHANGES IN STORED HERRING MEAL .3. EFFECT OF HEATING AT CONTROLLED MOISTURE CONTENTS ON BINDING OF AMINO ACIDS IN FREEZE-DRIED HERRING PRESS CAKE AND IN RELATED MODEL SYSTEMS [J]. BRITISH JOURNAL OF NUTRITION, 1962, 16 (03) : 451 - &

[8] ESTIMATION OF THE AVAILABLE LYSINE IN ANIMAL-PROTEIN FOODS [J]. BIOCHEMICAL JOURNAL, 1960, 77 : 604 - 610

[9] REACTION OF GOSSYPOL WITH FREE EPSILON-AMINO GROUPS OF LYSINE IN PROTEINS [J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1959, 81 (01) : 130 - 134

[10] DASTUR N. N., 1956, Dairy Science Abstracts, V18, P967