A nutritional quality index in the nature of an enzymatic protein efficiency ratio (E-PER) was computed from the amino acid data of 18 different food products by means of multiple regression equations. The regression was performed by setting amino acid values derived from enzymic hydrolysis of the f
β¦ LIBER β¦
Rapid in vitro enzymic predictive model for the in vivo digestibility of food proteins
β Scribed by A. I. IHEKORONYE
- Book ID
- 108811315
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 411 KB
- Volume
- 21
- Category
- Article
- ISSN
- 0950-5423
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