Please use this identifier to cite or link to this item:
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: 
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.