PROTEIN QUALITY OF SOY PROTEIN-LIPID FILMS (YUBA) AND DERIVED FRACTIONS

被引：7

作者：

BATES, RP ^{[1
]}

WU, LC ^{[1
]}

机构：

[1] UNIV FLORIDA,IFAS,FOOD SCI DEPT,GAINESVILLE,FL 32611

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02221.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：425 / 426

页数：2

共 11 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

[2]

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[4] EFFECT OF HEAT TREATMENT ON NUTRITIVE VALUE OF SOYMILK PROTEIN FED TO WEANLING RATS [J].

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VANBUREN, JP ;

STEINKRAUS, KH ;

RAWI, IE ;

HAND, DB .

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[5]

HACKLER LR, 1967, CEREAL CHEM, V44, P638

[6] A COMPARISON OF NUTRITIONAL VALUE OF PROTEIN FROM SEVERAL SOYBEAN FRACTIONS [J].

HACKLER, LR ;

VANBUREN, JP ;

STEINKRAUS, KH ;

HAND, DB .

JOURNAL OF NUTRITION, 1963, 80 (02) :205-&

[7]

Lang K, 1970, World Rev Nutr Diet, V12, P266

[8]

LIENER IE, 1972, SOYBEANS CHEMISTRY T

[9] INFLUENCE OF INGREDIENTS UPON EDIBLE PROTEIN-LIPID FILM CHARACTERISTICS [J].

WU, LC ;

BATES, RP .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :783-787

[10] SOY PROTEIN-LIPID FILMS .1. STUDIES ON FILM FORMATION PHENOMENON [J].

WU, LC ;

BATES, RP .

JOURNAL OF FOOD SCIENCE, 1972, 37 (01) :36-&

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