The protein nutritional value of soybean, peanut, and cottonseed flours and their value as supplements to wheat flour

被引：31

作者：

Jones, DB

Divine, JP

机构：

来源：

关键词：

D O I：

10.1093/jn/28.1.41

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：41 / 49

页数：9

共 21 条

[1] Soybean protein as a source of amino acids for the chick
Almquist, HJ
Mecchi, E
Kratzer, FH
Grau, CR
[J]. JOURNAL OF NUTRITION, 1942, 24 (04) : 385 - 392
[2] BEACH EF, 1937, P AM SOC BIOL CHEM, V119, pR8
[3] Daniels AL, 1918, J BIOL CHEM, V33, P295
[4] Daniels AL, 1917, J BIOL CHEM, V32, P91
[5] Eddy WH, 1923, J BIOL CHEM, V55, P119
[6] HAYWARD J. W., 1941, POULTRY SCI, V20, P139, DOI 10.3382/ps.0200139
[7] The effect of heat as used in the extraction of soy bean oil upon the nutritive value of the protein of soy bean oil meal
Hayward, JW
Steenbock, H
Bohstedt, G
[J]. JOURNAL OF NUTRITION, 1936, 11 (03) : 219 - 234
[8] The effect of cystine and casein supplements upon the nutritive value of the protein of raw and heated soy beans
Hayward, JW
Steenbock, H
Bohstedt, G
[J]. JOURNAL OF NUTRITION, 1936, 12 (03) : 275 - 283
[9] Studies in nutrition V. The nutritive value of soy bean flour as a supplement to wheat flour
Johns, CO
Finks, AJ
[J]. AMERICAN JOURNAL OF PHYSIOLOGY, 1921, 55 (03): : 455 - 461
[10] Johns CO, 1920, J BIOL CHEM, V42, P569