Literature DB >> 14164284

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.

H N PARTHASARATHY, T R DORAISWAMY, M PANEMANGALORE, M N RAO, B S CHANDRASEKHAR, M SWAMINATHAN, A SREENIVASAN, V SUBRAHMANYAN.   

Abstract

Entities:  

Keywords:  CHILD; CLINICAL RESEARCH; DIETARY PROTEINS; DIGESTION; FECES; FLOUR; FOOD ADDITIVES; METHIONINE; NITROGEN; NUTRITION; PLANT PROTEINS; PROTEIN METABOLISM; SOY BEANS; URINE

Mesh：

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Year:  1964        PMID： 14164284     DOI： 10.1139/o64-045

Source DB:  PubMed          Journal:  Can J Biochem        ISSN： 0008-4018


× No keyword cloud information.
  2 in total

1.  Nutritional contribution of soy protein to food systems.

Authors:  R Bressani
Journal:  J Am Oil Chem Soc       Date:  1975-04       Impact factor: 1.849

Review 2.  Nutritional aspects of soy protein products.

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

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