PROTEIN DIGESTIBILITY AND AMINO ACID CONTENT OF MALAYSIAN LOCAL EGG PROTEIN PREPARED BY DIFFERENT METHODS
The purpose of the study was to elucidate the effect of preparation methods hard-boiled half-boiled & raw on the digestibility of protein and the amino acid composition as well as the protein quality of nutrient enriched Malaysian eggs. The amino acid content was determined using HPLC. All The...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Zibeline International
2018-01-01
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| Series: | Environment & Ecosystem Science |
| Subjects: | |
| Online Access: | https://environecosystem.com/archives/1ees2018/1ees2018-07-09.pdf |