Abramova Zh I, Duganova V A
Vopr Pitan. 1979 May-Jun(3):53-6.
A complex assessment of the soya and cedar nuts proteinic products was made by using chemical and biological methods. By the E/T ratio, chemical score, as well as by a relative biological value (according to the microbiological method) the samples of the soya and cedar meals, obtained laboratorily by the following technological scheme, proved to stand close. The fermentative proteolysis rate of the nuts protein was twice as great as that of the soya protein. The biological value of the soya curdle, obtained by the traditional technology, and of the cedar curdle was much lower than that of the initial products.
采用化学和生物学方法对大豆和松子蛋白质产品进行了综合评估。通过E/T比值、化学评分以及相对生物学价值（根据微生物学方法），通过以下工艺流程实验室制备的大豆粕和松子粕样品结果相近。松子蛋白质的发酵蛋白水解率是大豆蛋白质的两倍。采用传统工艺制备的豆腐和松子凝乳的生物学价值远低于初始产品。
