Availability of essential amino acids in corn flour and corn bread

The availability of nitrogen, lysine and 9 essential amino acids was determined in corn before and after baking. Lysine availability was determined by the growth response method on weaning rats using regression analysis of body weight gain or moisture gain against lysine consumed from corn flour and...

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Veröffentlicht in:	Die Nahrung 1983, Vol.27 (8), p.803-808
Hauptverfasser:	El-Shafei, Malak M., Abbassi, Mahassen H., Bassily, Nargis S., Said, Amin K.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acids - analysis Amino Acids, Essential - metabolism Animals Bread - analysis Dietary Proteins - metabolism Dietary Proteins - standards Digestion Flour - analysis Growth Nutritive Value Rats Zea mays - analysis
Online-Zugang:	Volltext
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