Nutritional analyses for proteins and amino acids in beans (Phaseolus sp.)
نویسنده
چکیده
Protein analysis is of great importance in the nutritive value determination of food. In this context, crude protein and chemical index determination, with the essential amino acid composition, give a good estimation of protein quality. To determine the chemical index, proteins are first hydrolysed in amino acids and then these amino acids are analysed. Nonetheless, several problems are linked to these operations.
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