Amino acid composition and In vitro digestibility of lentil and rice proteins and their mixture (Koshary)
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 20 (1) , 61-67
- https://doi.org/10.1016/0308-8146(86)90167-6
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Effect of cooking on the chemical composition of lentils, rice and their blend (Koshary)Food Chemistry, 1985
- Composition, Starch Properties and Protein Quality of LentilsCanadian Institute of Food Science and Technology Journal, 1979
- A Pepsin Pancreatin Digest Index of Protein Quality EvaluationJournal of Nutrition, 1964