In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins
Laura Acevedo-Pacheco Artikkel Engelsk
*0011251646 *008161214s2016 xx# 000 0 eng *019 $bk *08230$a641.331 *100 $aAcevedo-Pacheco, Laura$4aut$_147063700 *245 $aIn vivo protein quality of selected cereal-based staple foods enriched with soybean proteins *300 $a9 s. *500 $aVitenskapelig artikkel *5208 $aInneholder sammendrag *650 $aProteiner$2norart$_21825100 *650 $akornprodukter$9nor$2norart$_137032500 *650 $asoyabønner$9nor$2norart$_145372300 *653 $aPDCAAS$9eng$_147063800 *653 $abread$9eng$_141026700 *653 $amaize tortillas$9eng$_147063900 *653 $anitrogen retention$9eng$_147064000 *653 $aprotein efficiency ratio$9eng$_147064100 *653 $asoybean proteins$9eng$_147064200 *653 $awheat flour tortillas$9eng$_147064300 *700 $aSerna-Saldívar, Sergio O.$4aut$_147064400 *773 $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 60 (2016)$x1654-661X *8564 $uhttps://doi.org/10.3402/fnr.v60.31382 *999 $z1600605355$anorart:1600605355 ^