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.
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| 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 |
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