The influence of processing on the efficiency of proteins
1952
Employing an improved nitrogen balance method the influence of mild heat treatment on the digestibility and biological value of a mixture of plant proteins has been determined. The heat treatment resulted in a small though significant improvement in the digestibility of the proteins. Protein quality was, however, not affected.
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Английский
Лицензия
© 1952 ARC - Onderstepoort and Faculty of Veterinary Science, University of Pretoria (original). © 2017 University of Pretoria. Dept. of Library Services (digital).
ISSN
0330-2465
Тип
Journal Article
2025-05-29
2025-05-30
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Эту запись предоставил University of Pretoria
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