AMINOACIDS COMPOSITION OF PROTEINS IN WHEAT AND OAT FLOURS USED IN BREADS PRODUCTION
Oat grain contains a protein with high biological value, the highest among all bread-making cereals. An addition of oat flour in breadmaking should lead to improvement of protein’s biological value in this product. Therefore, the aim of this study was to compare the amino acids composition and biolo...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2013-02-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2013/06/71_jmbs_litwinek1_fbp_f.pdf |