The digestibility coefficient, biological value and net protein utilization of egg proteins and protein blends having amino acid composition similar to FAO reference pattern and on `ideal' reference

Parthasarathy, H. N. and Doraiswamy, T. R. and Venkat Rao, S. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) The digestibility coefficient, biological value and net protein utilization of egg proteins and protein blends having amino acid composition similar to FAO reference pattern and on `ideal' reference. Food Science, 12. pp. 168-173.

PDF Food Science, Volume-12( (1963) 168-173.pdf - Published Version Restricted to Registered users only Download (221kB)

Item Type:	Article
Uncontrolled Keywords:	egg proteins, protein utilisation, amino acid composition
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Aug 2014 11:48
Last Modified:	12 Aug 2014 11:48
URI:	http://ir.cftri.res.in/id/eprint/5967

Actions (login required)

View Item