Influence of different amino acid scoring patterns on the protein quality of field peas
Author:
Funder
University of Manitoba
Saskatchewan Pulse Growers
University of Saskatchewan
Government of Saskatchewan
Publisher
Elsevier BV
Subject
Food Science
Reference51 articles.
1. Proteins in pulses;Agarwal;J. Nutr. Disord. Ther.,2017
2. Official Methods of Analysis of AOAC international;AOAC International,2012
3. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends;Arribas;Food Funct.,2017
4. A PQL (protein quantity loci) analysis of mature pea seed proteins identifies loci determining seed protein composition;Bourgeois;Proteomics,2011
5. Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method;Boye;Br. J. Nutr.,2012
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