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Effect of wheat germ isolectins on development of cowpea weevil

✍ Scribed by Joseph E. Huesing; Larry L. Murdock; Richard E. Shade

Publisher
Elsevier Science
Year
1991
Tongue
English
Weight
214 KB
Volume
30
Category
Article
ISSN
0031-9422

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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.