Determination of the protein quality of cooked Canadian pulses

A study to determine the protein digestibility‐corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was conducted in support of the establishment of protein quality claims in Canada and the United States. Split green and yellow pea, whole green lent...

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Detalles Bibliográficos
Autores principales: Nosworthy, Matthew G., Neufeld, Jason, Frohlich, Peter, Young, Gina, Malcolmson, Linda, House, James D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5521049/
https://www.ncbi.nlm.nih.gov/pubmed/28748078
http://dx.doi.org/10.1002/fsn3.473

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5521049/
https://www.ncbi.nlm.nih.gov/pubmed/28748078
http://dx.doi.org/10.1002/fsn3.473

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