Study of the effect of using different levels of tahinah (sesame butter) on the protein digestibility-corrected amino acid score (PDCAAS) of chickpea dip

Journal of the Science of Food and Agriculture

Volumn 83, Issue 1, 2003, Pages 7-12

  Faris, Moez Al Islam E ^a   Takruri, Hamed R ^a  

^a UNIVERSITY OF JORDAN   (Jordan)

Author keywords

Chickpea dip; Protein digestibility corrected amino acid score (PDCAAS); Tahinah (sesame butter); True protein digestibility (TD)

Indexed keywords

DIGESTIBILITY; PROTEIN;

CICER ARIETINUM; RATTUS NORVEGICUS; SESAMUM INDICUM; TRITICUM AESTIVUM;

EID: 0037249003     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1273     Document Type: Article

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