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Protein Digestibility of Cereal Products
Protein digestibility is currently a hot research topic and is of big interest to the food industry. Different scoring methods have been developed to describe protein quality. Cereal protein scores are typically low due to a suboptimal amino acid profile and low protein digestibility. Protein digest...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617089/ https://www.ncbi.nlm.nih.gov/pubmed/31181787 http://dx.doi.org/10.3390/foods8060199 |