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...
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| Autores principales: | , |
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| Formato: | article |
| Lenguaje: | EN FA |
| Publicado: |
Babol University of Medical Sciences
2007
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/3859f9e218c544bbb9bec88e5cbfec36 |
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