Nutritional and antinutritional aspects of an Argentinian soy flour assessed on weanling rats

Journal of Food Composition and Analysis

Volumn 16, Issue 4, 2003, Pages 441-449

  Olguin, María Catalina ^a   Hisano, Noriyuki ^b   D'Ottavio, Alberto Enrique ^b   Zingale, María Isabel ^a   Revelant, Gilda Celina ^a   Calderari, Susana Agnese ^b  

^a UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

^b FACULTAD DE CIENCIAS MÉDICAS   (Argentina)

Author keywords

Heat treatment; Intestinal histometry; Protein; Soy flour; Weanling rats

Indexed keywords

CASEIN; LYSINE; NITROGEN; OLIGOSACCHARIDE; PHYTIC ACID; SOYBEAN PROTEIN; TRYPSIN INHIBITOR; UREASE;

ANIMAL EXPERIMENT; ARGENTINA; ARTICLE; CONTROLLED STUDY; DIETARY FIBER; ENZYME ACTIVITY; FEMALE; FERMENTATION; FLOUR; FOOD COMPOSITION; FOOD QUALITY; HISTOMETRY; HYPERTROPHY; INTESTINE FLORA; LARGE INTESTINE; MALE; MICROBIAL GROWTH; NONHUMAN; NUTRITIONAL VALUE; PROTEIN CONTENT; PROTEIN INTAKE; RAT; SMALL INTESTINE; SOLUBILITY; SOYBEAN; WEANING; WEIGHT GAIN;

GLYCINE MAX;

EID: 0038643997     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0889-1575(03)00005-X     Document Type: Article

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