Influence of Protein Source, Type, and Concentration, and Product Form on the Protein Quality of Commercial Enteral Formulas
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb11405.x/fullpdf
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1. An Isocratic High-Performance Liquid Chromatographic Method for Determining the Available Lysine in Foods
2. Changes in the Digestibility of Dried Casein and Glucose Mixtures Occurring During Storage at Different Temperatures and Water Activities
3. Determination of lysine damage and calculation of lysine bio-availability in several processed foods
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