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Comparative Nutritive Value of Casein and Lactalbumin for Man

✍ Scribed by MUELLER, A. J.; COX, W. M.

Book ID
121141137
Publisher
American Association for the Advancement of Science
Year
1947
Tongue
English
Weight
123 KB
Volume
105
Category
Article
ISSN
0036-8075

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Extrusion influence on the nutritive val
Extrusion influence on the nutritive value of casein preparations
✍ Szpendowski, J. ;Amarowicz, R. ;Śmietana, Z. ;Kozikowski, W. πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 230 KB πŸ‘ 1 views

## Abstract Effect of extrusion (120 Β°C; 8–12 s; extruder S 45‐12‐10 U) on amino acids and nutritive value of casein preparations in the form of calcium and low‐calcium paracaseinates and in acidic form was studied. The following indices were found to decrease slightly: chemical score (CS) from the