Myburgh, S.J.Louw, J.G.Groenewald, J.W.Alexander, R.A.Clark, R.Louw, J.G.De Kock, V.E.2017-02-062017-02-0620171952Myburgh, SJ, Louw, JG & Groenewald, JW 1952, 'The influence of processing on the efficiency of proteins’, Onderstepoort Journal of Veterinary Research, vol. 25, no. 4, pp. 93-98.0330-2465http://hdl.handle.net/2263/58866The 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.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.en© 1952 ARC - Onderstepoort and Faculty of Veterinary Science, University of Pretoria (original). © 2017 University of Pretoria. Dept. of Library Services (digital).Veterinary medicineVeterinary medicine -- South AfricaArticle