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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > product quality > food quality > nutritive value > protein value × Research, Technology and Engineering: research × 7 results Group by: Economics, Business and Industry, Research, Technology and Engineering   (Click to View) Nutritive value and sensory profile of microwave- and pressure-cooked decorticated legumes (dhals) Journal of food processing and preservation (Click to View) Effect of fermentation on biochemical and sensory characteristics of millet flour supplemented with whey protein International journal of food science and technology (Click to View) Body weight and energy homeostasis was not affected in C57BL/6 mice fed high whey protein or leucine-supplemented low-fat diets European journal of nutrition (Click to View) Effects of fungal infested steam-flaked corn on characteristics of ruminal and total tract digestion in steers Animal feed science and technology (Click to View) The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter Meat science (Click to View) In vivo protein quality of new sorghum genotypes for human consumption Food chemistry (Click to View) Importance of protein quality versus quantity in alternative host plants for a leaf-feeding insect Oecologia