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Effect of heat treatment on the nutritive value of proteins: Chemical and balance studies

✍ Scribed by G. Donoso; O. A. M. Lewis; D. S. Miller; P. R. Payne

Publisher
John Wiley and Sons
Year
1962
Tongue
English
Weight
399 KB
Volume
13
Category
Article
ISSN
0022-5142

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## Abstract In 10‐cm layers, batches (3 kg) of whole soya bean (Glycine max L var Evans) seeds at 14.3% moisture levels were dielectrically heated (frequency 27.12 MHz) to 115, 120 and 125Β°C. Net Protein Utilisation and Net Protein Ratio of soya bean proteins were improved by the treatments as obse