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Studies on nutritive value of leaf proteins and some factors affecting their quality

โœ Scribed by B. H. Subba Rau; K. V. R. Ramana; N. Singh

Publisher
John Wiley and Sons
Year
1972
Tongue
English
Weight
841 KB
Volume
23
Category
Article
ISSN
0022-5142

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## Abstract In 10โ€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 125ยฐC. Net Protein Utilisation and Net Protein Ratio of soya bean proteins were improved by the treatments as obse