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Amaranth seed proteins: Effect of defatting on extraction yield and on electrophoretic patterns

✍ Scribed by N. E. Leyva-Lopez; N. Vasco; A. P. Barba de la Rosa; O. Paredes-Lopez


Book ID
105065782
Publisher
Springer US
Year
1995
Tongue
English
Weight
272 KB
Volume
47
Category
Article
ISSN
1573-9104

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Wheat flour (W), 'Walnutacres' amaranth seeds (A) and three mixtures of them (W : A, 0.87 : 0.13, 0.75 : 0.25 and 0.64 : 0.36 on a protein basis) were assayed for amino acid score (AAS) and protein value (PV) on rats. Lysine and leucine were the limiting amino acids for wheat and amaranth proteins w