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Some nutritional studies on kidney bean proteins

✍ Scribed by G. N. Gabrial; L. Hussein; S. R. Morcos

Publisher
Springer US
Year
1974
Tongue
English
Weight
673 KB
Volume
24
Category
Article
ISSN
1573-9104

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## Abstract In 10‐cm layers, batches (3 kg) of whole soya bean (Glycine max L var Evans) seeds at 14.3% moisture levels were dielectrically heated (frequency 27.12 MHz) to 115, 120 and 125Β°C. Net Protein Utilisation and Net Protein Ratio of soya bean proteins were improved by the treatments as obse