PROTEIN QUALITY OF A WHOLE CORN WHOLE SOYBEAN MIXTURE PROCESSED BY A SIMPLE EXTRUSION COOKER

被引：23

作者：

BRESSANI, R ^{[1
]}

BRAHAM, JE ^{[1
]}

ELIAS, LG ^{[1
]}

CUEVAS, R ^{[1
]}

MOLINA, MR ^{[1
]}

机构：

[1] UNIV SAN CARLOS,INST NUTR CENT AMER & PANAMA,CTR HIGHER STUDIES NUTR & FOOD SCI,GUATEMALA,GUATEMALA

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02543.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1563 / 1565

页数：3

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[7] EVALUATION OF PROCESSED SOYBEANS AND GRAINS IN DIETS FOR YOUNG PIGS [J].

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[8] BIOLOGICAL AND PHYSIOLOGICAL FACTORS IN SOYBEANS [J].

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[9]

STONE ML, 1976, Q REPORT EVALUATION

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TEJERINA J, 1977, ARCH LATINOAM NUTR, V27, P181

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