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http://worldcat.org/entity/work/id/1088628448

Plant proteins : applications, biological effects, and chemistry

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description

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  • "Plant proteins: The ABCs; Use of peanut and cowpea flours in selected fried and baked foods; Use of field-pea flours as protein supplements in foods; Applications of vegetable food proteins in traditional foods; Uses of soybeans as foods in the West with emphasis on tofu and tempeh; Incorporation of cottonseed into foods for humans; Addition of soy proteins to meat products; Use of soil protein products in injected and absorbed whole muscle meats; Effects of dietary protein on skletal integrity in young rats; Effects of protein sources on the utilization of trace minerals in humans; Protein-procyanidin interaction and nutritional quality of dry beans; Acceptability and tolerance of a corn-glandless cottonseed blended food by haitian children; Influence of animal and vegetable protein on serum cholesterol, lipoproteins, and experimental atherosclerosis; Mortality among seventh-day adventists in relation to dietary habits and lifestyle; Composition and functionality of protein, starch, and fiber from wet and dry processing of grain legumes; Processing and use of dry, edible, bean flour in foods; Winged bean as a source of protein: recent advances; Tropical seeds, legumes, fruits, and leaves as sources of protein; Protein of the sweet potato; Cucurbi seed protein and oil; Protein-nitrogen conservation in frsh stored Dioscorea Yams."

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  • "Conference papers and proceedings"

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  • "Plant proteins : applications, biological effects, and chemistry"
  • "Plant proteins applications, biological effects, and chemistry"
  • "Plant proteins: Applications, biological effects and chemistry"

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