✦ LIBER ✦

Chemical and biological evaluation of soya-bean flakes autoclaved for different durations

✍ Scribed by F.H. Kratzer; Sally Bersch; P. Vohra; R.A. Ernst

Book ID: 118410304
Publisher: Elsevier Science
Year: 1990
Tongue: English
Weight: 654 KB
Volume: 31
Category: Article
ISSN: 0377-8401
DOI: 10.1016/0377-8401(90)90129-v

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Chemical and biological evaluation of pr

Chemical and biological evaluation of protein quality of locally produced and processed full-fat soya bean flour from three tanzanian villages

✍ H. Holm; K. Fossum; Wenche B. Eide 📂 Article 📅 1973 🏛 John Wiley and Sons 🌐 English ⚖ 490 KB

## Abstract Samples of locally produced and processed full‐fat soya bean flour from three Ujamaa villages in Tanzania were tested for protein quality and trypsin inhibitory activity. Differences were found in true digestibility (t.d.), biological value (b.v.) and net protein utilisation (n.p.u.) of

Stability Analysis for Evaluating the In

Stability Analysis for Evaluating the Influence of Environment on Chemical and Biological Control of White Mold (Sclerotinia sclerotiorum) of Bean

✍ G.J. Boland 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 94 KB