Evaluation of Protein Quality (Biological Method)

Open Access
Publisher Website
Google Scholar
Abstract
When casein, soy grits, white bread, or protein bread is tested individually for protein quality with sucrose or starch as the added carbohydrate, the over-all results obtained are in good agreement. Either carbohydrate gives good results and appears to contribute little effect on the 28 day assay period. Shorter assay periods may be possible, depending on the type of carbohydrate employed.

This publication has 0 references indexed in Scilit: