PROTEIN NUTRITIONAL-VALUE OF SWEET-POTATO FLOUR

被引：15

作者：

WALTER, WM ^{[1
]}

CATIGNANI, GL ^{[1
]}

YOW, LL ^{[1
]}

PORTER, DH ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,N CAROLINA ARS,DEPT FOOD SCI,RALEIGH,NC 27650

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 05期

关键词：

D O I：

10.1021/jf00119a006

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：947 / 949

页数：3

共 13 条

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[9] CHANGES IN COMPOSITION OF THE NONPROTEIN-NITROGEN FRACTION OF JEWEL SWEET-POTATOES (IPOMOEA-BATATAS (LAM)) DURING STORAGE [J].

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[10] RESPONSE OF ADULT RATS TO LOW DIETARY LEVELS OF ESSENTIAL AMINO ACIDS [J].

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