HEAT EFFECTS ON PEAS - EFFECT OF AUTOCLAVING ON THE BASIC AMINO ACIDS AND PROTEINS OF THE CHICK PEA

被引：15

作者：

DELCUETO, AG

MARTINEZ, WH

FRAMPTON, L

机构：

来源：

关键词：

D O I：

10.1021/jf60110a022

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：331 / 332

页数：2

共 15 条

[1] [Anonymous], 1955, OFFICIAL METHODS ANA
[2] EFFECT OF PROCESSING ON THE EPSILON-AMINO GROUPS OF LYSINE IN PEANUT PROTEINS
BENSABAT, L
FRAMPTON, VL
ALLEN, LE
HILL, RA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1958, 6 (10) : 778 - 778
[3] COTTONSEED PROCESSING - CHANGES INDUCED BY AUTOCLAVING A SOLVENT-EXTRACTED COTTONSEED MEAL
CONKERTON, EJ
MARTINEZ, WH
MANN, GE
FRAMPTON, VL
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1957, 5 (06) : 460 - 463
[4] DESCHAMPS I, 1958, PROCESSED PLANT PROT
[5] EVANS RJ, 1951, ARCH BIOCHEM, V30, P414
[6] EVANS RJ, 1948, J BIOL CHEM, V175, P15
[7] EVANS RJ, 1948, CEREAL CHEM, V25, P377
[8] EVANS RJ, 1951, FOOD RES, V16, P415
[9] FINCHER HD, 1958, PROCESSED PLANT PROT
[10] EVALUATION OF PROTEIN QUALITY IN COTTONSEED MEALS BY CHICK GROWTH AND BY A CHEMICAL INDEX METHOD
LYMAN, CM
WAN, YC
COUCH, JR
[J]. JOURNAL OF NUTRITION, 1953, 49 (04) : 679 - 690