COMPARISON OF PROTEIN VALUE OF CERELAC WITH HOMEMADE FOOD (VETCH AND RICE)
BACKGROUND AND OBJECTIVES: Evaluation of the quality of food proteins have a great importance because of biological and economical impacts. Among existing methods, NPR (net protein ratio), TPD (true protein digestibility) and PER (protein efficiency ratio) have been suggested as appropriate methods...
Guardado en:
| Autores principales: | , |
|---|---|
| Formato: | article |
| Lenguaje: | EN FA |
| Publicado: |
Babol University of Medical Sciences
2007
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/3859f9e218c544bbb9bec88e5cbfec36 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|