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Some Supplementary Studies With Wheat Proteins, Gerald G. Porter
Some Supplementary Studies With Wheat Proteins, Gerald G. Porter
Loma Linda University Electronic Theses, Dissertations & Projects
[Abstract Not Included]
Introduction The importance of selecting only foods containing proteins of high nutritive value has been somewhat over-emphasized in the past because of the failure to recognize the possibility of supplementary relationships among proteins that are not of high quality. Hart (11) has wisely suggested that a food should not be relegated to an inferior class because its proteins, when fed alone, are not of high biological value. Sherman (31) has reminded us that with a knowledge of the nutritional chemistry of the proteins of various foods, it becomes relatively easy to utilize their supplementary relationships so that …