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. 1938 Nov;32(11):2024–2030. doi: 10.1042/bj0322024

The effect of different methods of drying on the biological value and digestibility of the proteins and on the carotene content of grass

Stephen Bartlett ¹, Kathleen Mary Henry ¹, Stanisław Kazimierz Kon ¹, Leslie William Osborne ¹, Sydney Yan Thompson ¹, Joseph Tinsley ¹

PMCID: PMC1264289 PMID: 16746842

2028

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

Fixsen M. A., Jackson H. M. The biological values of proteins: The biological values of the proteins of wheat, maize and milk. Biochem J. 1932;26(6):1923–1933. doi: 10.1042/bj0261923. [DOI] [PMC free article] [PubMed] [Google Scholar]
Kon S. K., Markuze Z. The biological values of the proteins of breads baked from rye and wheat flours alone or combined with yeast or soya bean flour. Biochem J. 1931;25(5):1476–1484. doi: 10.1042/bj0251476. [DOI] [PMC free article] [PubMed] [Google Scholar]

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