## Abstract Leaf protein concentrates were treated in various ways in an attempt to improve their nutritive value, as measured by the βgross protein valueβ technique with chicks. Washing with hot water improved the value of some lucerne concentrates by removing a waterβsoluble toxic factor. No appr
β¦ LIBER β¦
Evaluation of the nutritive value of plant protein concentrates
β Scribed by Chaman L. Nanda; John H. Ternouth; Alex C. Kondos
- Publisher
- John Wiley and Sons
- Year
- 1977
- Tongue
- English
- Weight
- 324 KB
- Volume
- 28
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
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## Abstract Nutritional value of potato proteins and its changes during the preparation of potato protein concentrates was studied. Proteins were coagulated by a heat treatment (80β85Β°C) at pH 4.5, the coagulate was washed with water and sprayβ or drumβdried. Both the chemical analyses (amino acid