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Effect of Cell Fragmentation on Nutritive Value of Bacillus megaterium Protein

✍ Scribed by TANNENBAUM, S. R.; MILLER, S. A.


Book ID
109656275
Publisher
Nature Publishing Group
Year
1967
Tongue
English
Weight
307 KB
Volume
214
Category
Article
ISSN
0028-0836

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Wheat germs are used as industrial products for nourishment so that it was necessary to determine the nutritive value of proteins in raw and in roasted wheat germs (temperature: 130-150Β°C for 20 min). Protein quality evaluation has been determined by a biological method -feeding young growing rats.