In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions

Food Research International

Volumn 89, Issue , 2016, Pages 756-763

  Tavano, Olga Luisa ^a   Neves, Valdir Augusto ^b   da Silva Júnior, Sinézio Inácio ^a  

^a FEDERAL UNIVERSITY OF ALFENAS   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Chickpea; In vitro digestibility; PDCAAS; Protein digestibility; Protein fractions

Indexed keywords

AMINO ACIDS; HYDROLYSIS;

CHICKPEA; IN-VITRO; PDCAAS; PROTEIN DIGESTIBILITY; PROTEIN FRACTIONS;

PROTEINS;

EID: 84992206930     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.10.005     Document Type: Article

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