Author:
Sarwar Ghulam,Peace Robert W.,Botting Herbert G.,Brul� Danielle
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Reference26 articles.
1. Sarwar G, Peace RW, Botting HG, Brulé D (1989) Digestibility of protein and amino acids in selected foods as determined by a rat balance method. Plant Foods Hum Nutr 39: 23?32
2. Sarwar G, Peace RW (1986) Comparisons between true digestibility of total nitrogen and limiting amino acids in vegetable proteins fed to rats. J Nutr 116: 1172?1184
3. Eggum BO (1968) Nutritional evaluation of proteins by laboratory animals. In: Bender AE, Kihlberg R, Lofquist B, Munck L (eds) Evaluation of Novel Protein Products. New York, NY: Pergamon Press, pp. 117?125
4. Sarwar G, Sosulski FW, Bell JM (1977) Availability of amino acids in legumes and legume-wheat blends. Can Inst Food Sci Technol J 10: 31?35
5. Sarwar G (1984) Available amino acid score for evaluating protein quality of foods. J Assoc Off Anal Chem 67: 623?626
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