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The effect of fortification of processed soy flour with DL-methionine hydroxy analogue or DL-methionine on the digestibility, biological value and net protein utilization of the proteins as studied in children.

Parthasarathy, H. N. and Doraiswamy, T. R. and Panemangalore, M. and Narayana Rao, M. and Chandrasekhar, B. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) The effect of fortification of processed soy flour with DL-methionine hydroxy analogue or DL-methionine on the digestibility, biological value and net protein utilization of the proteins as studied in children. Canadian Journal of Biochemistry, 42. pp. 377-384. (In Press)

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Item Type: Article
Uncontrolled Keywords: processed soya flour, dl-methionine hydroxy analogue (MHA), protein utilization, children
Subjects: 600 Technology > 01 Medical sciences > 03 Child nutrition
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Mar 2018 11:43
Last Modified: 02 Mar 2018 11:43
URI: http://ir.cftri.com/id/eprint/5984

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