Employing an improved nitrogen balance method the influence of mild heat
treatment on the digestibility and biological value of a mixture of plant proteins
has been determined.
The heat treatment resulted in a small though significant improvement in
the digestibility of the proteins. Protein quality was, however, not affected.
The articles have been scanned in colour with a HP Scanjet 5590; 300dpi.
Adobe Acrobat XI Pro was used to OCR the text and also for the merging and conversion to the final presentation PDF-format.