Application of a New Method for Determining Digestible Reactive Lysine to Variably Heated Protein Sources

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 5, 1997, Pages 1582-1586

  Rutherfurd, Shane M ^a   Moughan, Paul J ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Availability; Digestibility; Heat; Lysine; Processing

Indexed keywords

PISUM SATIVUM; ZEA MAYS;

EID: 0040285405     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960788y     Document Type: Article

References (14)

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