Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius)
The purpose of this study was to determine the protein quality of lupin (Lupinus albus and Lupinus angustifolius) and to determine their chemical composition, including dietary fiber. The food transformation index, protein efficiency ratio and net protein ratio were significantly higher for the case...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Centro Universitário São Camilo
2014-07-01
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| Series: | O Mundo da Saúde |
| Subjects: | |
| Online Access: | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/366 |
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