Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes-Reference-Cited by-同舟云学术

Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes

Published:2015-04-07 Issue:1 Volume:5 Page:
ISSN:2191-0855
Container-title:AMB Express
language:en
Short-container-title:AMB Expr

Author:

Sarker Ashish Kumar,Saha Dipti,Begum Hasina,Zaman Asaduz,Rahman Md Mashiar

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Biophysics

Link

http://link.springer.com/content/pdf/10.1186/s13568-015-0110-y.pdf

Reference24 articles.

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3. Al Mahmud N, Hasan M, Hossain M, Minar M: Proximate composition of fish feed ingredients available in Lakshmipur region, Bangladesh. American-Eurasian J Agric & Environ Sci 2012,12(5):556–560.

4. Anil Kumar G, Panwar V, Yadav K, Sihag S: Mustard cake as a source of dietary protein for growing lambs. Small Rumin Res 2002,44(1):47–51. 10.1016/S0921-4488(02)00034-2

5. AOAC:Official Methods of Analysis of Association of Official Analytical Chemists (AOAC) International Method 950.46, Method 920.153, Method 985.29, Method 960.39. 18th edition. AOAC, Gaithersburg, MD, USA; 2005.

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