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EFFECT OF VARYING THE RATIO OF BEEF AND TEXTURED VEGETABLE PROTEIN NITROGEN ON PROTEIN NUTRITIVE VALUE FOR HUMANS

โœ Scribed by CONSTANCE KIES; HAZEL M. FOX

Book ID
108800318
Publisher
Institute of Food Technologists
Year
1973
Tongue
English
Weight
357 KB
Volume
38
Category
Article
ISSN
0022-1147

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โœ Jurkovic, N. ;Colic, I. ๐Ÿ“‚ Article ๐Ÿ“… 1993 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 361 KB ๐Ÿ‘ 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: 130-150ยฐC for 20 min). Protein quality evaluation has been determined by a biological method -feeding young growing rats.