Does the concentration, isolation, or deflavoring of pea, lentil, and faba bean protein alter protein quality?

Cereal Foods World

Volumn 62, Issue 4, 2017, Pages 139-142

  Nosworthy, M G ^a   Tulbek, M C ^b   House, J D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b AGT Food and Ingredients Inc   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BIOASSAY; CONSUMER PRODUCTS;

ALTERNATIVE SOURCE; AMINO ACID COMPOSITIONS; FABA BEANS; IN-VIVO ANALYSIS; PROTEIN CONCENTRATES; PROTEIN DIGESTIBILITY; PROTEIN FRACTIONS; PROTEIN QUALITY;

PROTEINS;

EID: 85028939984     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-62-4-0139     Document Type: Article

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