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3 in total

1. THE EFFECT OF FORTIFICATION OF PROCESSED SOYA FLOUR WITH DL-METHIONINE HYDROXY ANALOGUE OR DL-METHIONINE ON THE DIGESTIBILITY, BIOLOGICAL VALUE, AND NET PROTEIN UTILIZATION OF THE PROTEINS AS STUDIED IN CHILDREN.

Authors: H N PARTHASARATHY; T R DORAISWAMY; M PANEMANGALORE; M N RAO; B S CHANDRASEKHAR; M SWAMINATHAN; A SREENIVASAN; V SUBRAHMANYAN
Journal: Can J Biochem Date: 1964-03

2. Adequacy of spun-soy protein containing egg albumin for human nutrition.

Authors: R E Turk; P E Cornwell; M D Brooks; C E Butterworth
Journal: J Am Diet Assoc Date: 1973-11

3. Protein quality of a soybean protein textured food in experimental animals and children.

Authors: R Bressani; F Viteri; L G Elías; S de Zaghi; J Alvarado; A D Odell
Journal: J Nutr Date: 1967-11 Impact factor: 4.798

3 in total

4 in total

Review 1. Nutritional aspects of soy protein products.

Authors: I E Leiner
Journal: J Am Oil Chem Soc Date: 1977-06 Impact factor: 1.849

Review 2. Soybean protein in human nutrition: an overview.

Authors: V R Young; N S Scrimshaw; B Torun; F Viteri
Journal: J Am Oil Chem Soc Date: 1979-03 Impact factor: 1.849

3. Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures--a response surface analysis.

Authors: M O Iwe
Journal: Plant Foods Hum Nutr Date: 2000 Impact factor: 3.921

4. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends.

Authors: M O Iwe; P O Ngoddy
Journal: Plant Foods Hum Nutr Date: 1999 Impact factor: 3.921

4 in total