Literature DB >> 5625042

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

R Bressani, F Viteri, L G Elías, S de Zaghi, J Alvarado, A D Odell.   

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Year:  1967        PMID: 5625042     DOI: 10.1093/jn/93.3.349

Source DB:  PubMed          Journal:  J Nutr        ISSN: 0022-3166            Impact factor:   4.798


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  7 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

Review 3.  Biological and physiological factors in soybeans.

Authors:  J J Rackis
Journal:  J Am Oil Chem Soc       Date:  1974-01       Impact factor: 1.849

Review 4.  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

5.  Nutritional evaluation and acceptance of a novel spun protein food.

Authors:  B Favre
Journal:  J Am Oil Chem Soc       Date:  1979-03       Impact factor: 1.849

6.  Protein quality evaluation of amaranth in adult humans.

Authors:  R Bressani; E C de Martell; C M de Godínez
Journal:  Plant Foods Hum Nutr       Date:  1993-03       Impact factor: 3.921

Review 7.  Soy, Soy Foods and Their Role in Vegetarian Diets.

Authors:  Gianluca Rizzo; Luciana Baroni
Journal:  Nutrients       Date:  2018-01-05       Impact factor: 5.717

  7 in total

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