Digestible indispensable amino acid scores of nine cooked cereal grains

British Journal of Nutrition

Volumn 121, Issue 1, 2019, Pages 30-41

  Han, Fei ^a   Han, Fenli ^a,b   Wang, Yong ^a   Fan, Liuping ^b   Song, Ge ^a   Chen, Xi ^a   Jiang, Ping ^a   Miao, Haijiang ^a   Han, Yangyang ^a,b  

^a Academy of State Administration of Grain   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Cooked cereal grains; Digestible indispensable amino acid scores; Growing rats; Protein quality; True ileal digestibility

Indexed keywords

HISTIDINE; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; PHENYLALANINE; THREONINE; TRYPTOPHAN; VALINE; AMINO ACID;

AMINO ACID COMPOSITION; ANIMAL EXPERIMENT; ARTICLE; BUCKWHEAT; CEREAL; CHINA; CONCENTRATION (PARAMETER); COOKING; DIGESTION; FOOD COMPOSITION; FOOD INTAKE; FOXTAIL MILLET; MALE; MILLET; NONHUMAN; OAT; PROTEIN QUALITY; RAT; RICE; SMALL INTESTINE CONTENT; WHEAT; ANIMAL; CHEMISTRY; DIET; FAGOPYRUM; FOOD GRAIN; ILEUM; METABOLISM; ORYZA; SPRAGUE DAWLEY RAT;

AMINO ACIDS; ANIMALS; CHINA; DIET; DIGESTION; EDIBLE GRAIN; FAGOPYRUM; ILEUM; MALE; MILLETS; ORYZA; PLANT PROTEINS, DIETARY; RATS; RATS, SPRAGUE-DAWLEY; TRITICUM;

EID: 85056189198     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114518003033     Document Type: Article

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