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Effect of mineral nutrition on the fusarium brown foot-rot of wheat

✍ Scribed by P. E. Onuorah

Publisher
Springer
Year
1969
Tongue
English
Weight
292 KB
Volume
30
Category
Article
ISSN
0032-079X

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Effect of thermal processing on the nutritive value of wheat germ protein
✍ Jurkovic, N. ;Colic, I. πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 361 KB πŸ‘ 2 views

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.