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加热处理对大豆蛋白质营养价值影响的研究,在我国广大人民的营养上是有其一定意义的。关于类似问题的研究,前人已作了一些工作;Osborne和Mendel雨氏会用动物作试验,比较了熟大豆与生大豆的营养价值;Hayward、Steenbock及Bohstedt
Heat treatment of soybean protein nutritional value of the study, the majority of our people's nutrition is of some significance. Some researches on similar problems have done some work before. Osborne and Mendel will use animal experiments to compare the nutritional value of ripe and raw soybeans. Hayward, Steenbock and Bohstedt