the three fractions were determined. Lysine seems to be the most deficient amino acid in the original flour and the remaining residues. Fraction I and 11, in which the lysine accumulated, have essentially better amino acid profile and consequently nutritionally better quality than the protein of the
β¦ LIBER β¦
Proteins of Italian millet: Amino acid composition, solubility fractionation and electrophoresis of protein fractions
β Scribed by P. Vincent Monteiro; Tumkur K. Virupaksha; D. Rajagopol Rao
- Publisher
- John Wiley and Sons
- Year
- 1982
- Tongue
- English
- Weight
- 479 KB
- Volume
- 33
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
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