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Chemical modification of proteins Part 9: Nutritive evaluation of succinylated faba bean proteins (Vicia faba L.)

✍ Scribed by Proll, J. ;Schwenke, K. D.

Publisher: John Wiley and Sons
Year: 1983
Tongue: English
Weight: 156 KB
Volume: 27
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19830270342

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✦ Synopsis

Samples w i t h a degree o f m o d i f i c a t i o n of 2 8 5 , 48 %, 91 % a s w e l l a s unmodified f a b a bean p r o t e i n and c a s e i n were studied.

Up t o 6 animals per group i n 6 groups were used i n metabolism cages and t h e N-balance method was c a r r i e d o u t x i t h s t a n d a r d cond i t i o n s : ca.

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