FORTIFICATION OF DRY SOYBEAN-BASED FOODS WITH DL-METHIONINE

被引：21

作者：

BOOKWALTER, GN ^{[1
]}

WARNER, K ^{[1
]}

ANDERSON, RA ^{[1
]}

MUSTAKAS, GC ^{[1
]}

GRIFFIN, EL ^{[1
]}

机构：

[1] USDA,ARS,NO REG RES LAB,PEORIA,IL 61604

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02179.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：266 / 270

页数：5

共 25 条

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[2] BOOKWALTER GN, 1968, FOOD TECHNOL-CHICAGO, V22, P1581
[3] BOOKWALTER GN, 1971, J FOOD SCI, V36, P1026, DOI 10.1111/j.1365-2621.1971.tb03338.x
[4] BOOKWALTER GN, 1971, Patent No. 3579352
[5] SOY PROTEINS IN FOODS - RETROSPECT AND PROSPECT
COPPOCK, J
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (01) : A59 - A62
[6] DUNCAN DB, 1955, BIOMETRICS, V2, P1
[7] Dunlap C. J., 1974, Food Product Development, V8, P91
[8] GABBY JL, 1973, PAG3 B, P32
[9] GRAHAM GG, 1969, AMINO ACID FORTIFICA
[10] HENDERSON LM, 1948, J BIOL CHEM, V172, P15