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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

116 related items for PubMed ID: 5537117

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  • 5. A laboratory method for the evaluation of changes in protein quality.
    Menden E, Cremer HD.
    Nutr Dieta Eur Rev Nutr Diet; 1966; 8(3):188-99. PubMed ID: 6012519
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  • 7. Nutritional value of milk compared with filled and imitation milks.
    Brink MF, Balsley M, Speckman EW.
    Am J Clin Nutr; 1969 Feb; 22(2):168-80. PubMed ID: 5818373
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  • 11. Determination of available lysine in proteins.
    Kakade ML, Liener IE.
    Anal Biochem; 1969 Feb; 27(2):273-80. PubMed ID: 5812953
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  • 14. Fermented foods in common use in Egypt. I. The nutritive value of kishk.
    Morcos SR, Hegazi SM, el-Damhougy ST.
    J Sci Food Agric; 1973 Oct; 24(10):1153-6. PubMed ID: 4764003
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  • 16. Japanese-American food equivalents for calculating exchange diets.
    Abiaka MH.
    J Am Diet Assoc; 1973 Feb; 62(2):173-80. PubMed ID: 4739368
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  • 18. Changes of soybean quality during storage as related to soymilk and tofu making.
    Kong F, Chang SK, Liu Z, Wilson LA.
    J Food Sci; 2008 Apr; 73(3):S134-44. PubMed ID: 18387126
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  • 19. Effect of instantizing on amino acid content of nonfat dry milk.
    Posati LP, Holsinger VH, DeVilbiss ED, Pallansch MJ.
    J Dairy Sci; 1974 Feb; 57(2):258-60. PubMed ID: 4859293
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  • 20. Gastro-jejunal digestion of soya-bean-milk protein in humans.
    Baglieri A, Mahe S, Zidi S, Huneau JF, Thuillier F, Marteau P, Tome D.
    Br J Nutr; 1994 Oct; 72(4):519-32. PubMed ID: 7986784
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