Effect of Buffering Capacity on a Commonly Used Assay of Protein Digestibility
- 1 March 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (2) , 498-499
- https://doi.org/10.1111/j.1365-2621.1984.tb12450.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- In vitro and in vivo digestibilities of succinylated cheese whey protein concentratesJournal of Agricultural and Food Chemistry, 1982
- Comparison of browning in wheat glutens enriched by covalent attachment and addition of lysineJournal of Agricultural and Food Chemistry, 1981
- Effectiveness of methods for evaluating the nutritional quality of soybean proteinJournal of Oil & Fat Industries, 1981
- Effect of Heat Treatment on True Digestibility in the Rat, In Vitro Proteolysis and Available Lysine Content of Cottonseed Meal Protein2Journal of Animal Science, 1981
- Relationship between In Vitro Digestibility of Casein and its Content of Lysinoalanine and D‐Amino AcidsJournal of Food Science, 1981
- Rat models in protein quality evaluationJournal of Oil & Fat Industries, 1979
- Measuring protein qualityJournal of Oil & Fat Industries, 1979
- A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITYJournal of Food Science, 1977
- Analysis of enzymically digested food proteins by Sephadex-gel filtrationBritish Journal of Nutrition, 1966
- A Pepsin Pancreatin Digest Index of Protein Quality EvaluationJournal of Nutrition, 1964