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Effect of processing and methionine addition on the sensory quality and nutritive value of spray-dried lupin milk

✍ Scribed by LAVINIA CAMACHO; MAGALY VÁSQUEZ; MARGARITA LEIVA; ELECTRA VARGAS

Book ID
108813294
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
487 KB
Volume
23
Category
Article
ISSN
0950-5423

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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: 130-150°C for 20 min). Protein quality evaluation has been determined by a biological method -feeding young growing rats.