Comparison of two methods of protein quality evaluation in rice, rye and barley as food protein sources in human nutrition
Different foods differ in their protein quality, which is characterized by the content and digestibility of individual amino acids. The Food and Agriculture Organisation has recommended replacing the method for protein quality evaluation of foods called protein digestibility corrected amino acid sco...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2018-12-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/991 |