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Recalculated Nitrogen Conversion Factors for Several Soybean Protein Products

โœ Scribed by C. V. MORR


Book ID
108805356
Publisher
Institute of Food Technologists
Year
1982
Tongue
English
Weight
187 KB
Volume
47
Category
Article
ISSN
0022-1147

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Root protein contents of 15 cassava varieties (Manihot esculenta Crantz) ranged from 5 to 19 g kg-' dry matter. Intervarietal differences in amino acid profiles of cassava roots were evident. Differences in the levels of aspartic acid, glutamic acid and arginine were most notable. The nitrogen-to-pr