Limiting amino acids in raw and processed amaranth grain protein from biological tests
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01091933.pdf
Reference22 articles.
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2. Becker R, Wheeler EL, Lorenz K, Stafford AE, Grosjean OK, Betschart AA, Saunders RM (1981) A compositional study of amaranth grain. J Food Sci 46: 1175?1180
3. Bender AE, Doel BN (1957) Biological evaluation of proteins: A new aspect. Brit J Nutr Vol 11: 140?148
4. Betschart A, Wood Irving D, Shepherd AD, Saunders RM (1985)Amaranthus cruentus: milling characteristics, distribution of nutrients within seed components, and the effects of temperature on nutritional quality. J Food Sci 46(4): 1181?1187
5. Bressani R, González JM, Elías LG, Melgar M (1987) Effect of fertilizer application on the yield, protein and fat content, and protein quality of raw and cooked grain of three amaranth species. (Qual Plant) Plant Fds Hum Nutr 37: 59?67
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