Covalent attachment of limiting amino acids to wheat gluten for nutritional improvement
The benefits of fortification of poor quality food proteins such as wheat gluten with limiting amino acids depend on the biological availability of the added amino acids and their stability with respect to processing and storage. Although simple addition of amino acids in free form is convenient, th...
| Main Author: | |
|---|---|
| Language: | English |
| Published: |
2010
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/2429/23111 |