The Protein Quality of Oats
Open Access
- 1 September 1950
- journal article
- research article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 4 (2-3) , 145-154
- https://doi.org/10.1079/bjn19500030
Abstract
Using mainly microbiological methods it was found that more than 85% of the total N of oat grain is present as amide and amino acid N. The husk contains less glutamic acid, histidine, lysine and proline than the kernel.Keywords
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