Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)
Author:
Publisher
MDPI AG
Subject
Food Science,Nutrition and Dietetics
Link
http://www.mdpi.com/2072-6643/10/6/671/pdf
Reference42 articles.
1. FAOSTAT http://www.fao.org/faostat/en/#home
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4. Comparisons between True Digestibility of Total Nitrogen and Limiting Amino Acids in Vegetable Proteins Fed to Rats
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