Hydrothermal cooking affects protein efficiency ratio and zinc bioavailability of soymilk-based diets in rats

Journal of Food Science

Volumn 61, Issue 5, 1996, Pages 1043-1047

  Lihono, Makuba A ^a   Serfass, Robert E ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

bioavailability; PER; rats; soymilk processing; zinc

Indexed keywords

GLYCINE MAX;

EID: 0029902919     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb10929.x     Document Type: Article

References (31)

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