Available lysine and digestible amino acid contents of proteinaceous foods of India

British Journal of Nutrition

Volumn 108, Issue SUPPL. 2, 2012, Pages

  Rutherfurd, Shane M ^a   Bains, Kiran ^a,b   Moughan, Paul J ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Amino acids; Available lysine; India; Protein; Protein quality

Indexed keywords

LYSINE; TITANIUM DIOXIDE;

AMINO ACID COMPOSITION; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CEREAL; CONTROLLED STUDY; FOOD COMPOSITION; FOOD PROCESSING; INDIA; LEGUME; MALE; NONHUMAN; NUTRIENT AVAILABILITY; NUTRIENT SUPPLY; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PROTEIN QUALITY; RAT;

AMINO ACIDS; ANIMALS; CEREALS; DIET; DIETARY PROTEINS; DIGESTION; FABACEAE; FOOD HANDLING; HUMANS; ILEUM; INDIA; LYSINE; MAILLARD REACTION; MALE; ORYZA SATIVA; RATS; RATS, SPRAGUE-DAWLEY; SULFUR; TITANIUM;

RATTUS;

EID: 84859704606     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114512002280     Document Type: Article

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