[小麦胚芽絮凝物的营养价值]
[The nutritive value of wheat germ floc].
作者信息
Safronova A M, Vysotskiĭ V G, Narodetskaia R V, Trushina E N, Sandakova G K, Kolkunova G K
出版信息
Vopr Pitan. 1990 May-Jun(3):54-8.
PMID:2399684
Abstract
The experimental investigation of the food value of wheat germ floc included the study of their chemical composition, biological value, and assimilability of the protein. Basing on the results obtained the authors have made a conclusion on the high food value of wheat germ floc and on their promising use as enriching additives to varying foodstuffs.
摘要
对小麦胚芽絮凝物食品价值的实验研究包括对其化学成分、生物学价值以及蛋白质可同化性的研究。基于所获得的结果，作者得出结论：小麦胚芽絮凝物具有很高的食品价值，并且有望用作各种食品的强化添加剂。
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