Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/88898
Type: Capítulo de livro
Title: Experimental Design For The Evaluation Of Bread Protein Quality
Author: de Carvalho-Silva L.B.
Clerici M.T.P.S.
Abstract: The evaluation of protein quality is a key factor in determining nutritional and commercial value of food products. Techniques based mainly on the protein efficacy in stimulating animal growth have been developed and used for this purpose. Many works in the area of breadmaking have tried to complement the protein in wheat flour, which presents deficiencies in essential amino acids, with different protein sources, however, very few studies focus on the nutritional value. This chapter presents a proposal of nutritional studies which may be used to evaluate the nutritional quality of proteins, presenting some examples of works which have been applied in bread evaluation. Furthermore, reports the classic literature on the main methods of protein quality evaluation. © 2012 Nova Science Publishers, Inc. All rights reserved.
Editor: Nova Science Publishers, Inc.
Rights: fechado
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84892139777&partnerID=40&md5=bb7e07d78e7b23ce5ee654423f2b566a
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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