Synergistic effect of different pulses on the protein quality of rice
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 29 (3) , 230-233
- https://doi.org/10.1002/jsfa.2740290307
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Studies on the essential amino acid composition, protein fractions and biological value (BV) of some new varieties of riceJournal of the Science of Food and Agriculture, 1978
- Prediction of Protein Efficiency Ratio of Peas from Their Albumin Content1Crop Science, 1971
- Nutritional Value of Opaque-2 Corn for Young Chicks and PigsJournal of Nutrition, 1969
- Solubility, amino acid composition, and biological evaluation of protein isolated from leguminous seedsJournal of Agricultural and Food Chemistry, 1969
- Nutritive value of legume seed proteinsJournal of Agricultural and Food Chemistry, 1967
- Nutrients in Seeds, Amino Composition of Some SeedsJournal of Agricultural and Food Chemistry, 1963
- A rapid determination of methionine in crude proteinsBiochemical and Biophysical Research Communications, 1959
- Amino Acids in Soybeans, Amino Acid Composition of Soybean Protein FractionsJournal of Agricultural and Food Chemistry, 1959
- Essential Amino Acid Composition of Some Common Indian PulsesJournal of Nutrition, 1953
- Chemical Determination of Tryptophan in ProteinsAnalytical Chemistry, 1949