Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein

Journal of Food Composition and Analysis

Volumn 26, Issue 1-2, 2012, Pages 104-110

  Sun, Minjie ^a   Mu, Taihua ^a   Zhang, Miao ^a   Arogundade, Lawrence A ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Amino acids; Food analysis; Food composition; Heat processing; In vitro digestibility; In vivo digestibility; PDCAAS; Sweet potato; Sweet potato protein; Trypsin inhibitors

Indexed keywords

GLYCINE MAX; IPOMOEA BATATAS;

EID: 84862016067     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2012.03.008     Document Type: Article

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