Protein quality assessment of commercial whey protein supplements commonly consumed in Turkey by in vitro protein digestibility-corrected amino acid score (PDCAAS)
Author:
Affiliation:
1. Namik Kemal University, Turkey
2. İstanbul Sabahattin Zaim University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst64720.pdf
Reference35 articles.
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2. Comparison of bioethanol and beta‐galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey;Alves É. D. P.;International Journal of Dairy Technology,2019
3. Official methods of analysis of AOAC,2012
4. Estimation of whey protein in casein coprecipitate and milk powder by high-performance liquid chromatography quantification of cysteine;Ballin N. Z.;Journal of Agricultural and Food Chemistry,2006
5. Rapid analysis of amino acids using pre-column derivatization;Bidlingmeyer B. A.;Journal of Chromatography B, Biomedical Sciences and Applications,1984
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