Quality and quantity of protein in certain kinds of edible mushroom in Thailand

Yaovadee Cuptapun. Institute of Food Research and Product Development E-mail:ifrydc@ku.ac.th; Duangchan Hengsawadi. Institute of Food Research and Product Development; Wanpen Mesomya. Institute of Food Research and Product Development; Sompoch Yaieiam. Institute of Food Research and Product Development

Quality and quantity of protein in certain kinds of edible mushroom in Thailand

2010

Yaovadee Cuptapun(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) E-mail:ifrydc@ku.ac.th | Duangchan Hengsawadi(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) | Wanpen Mesomya(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) | Sompoch Yaieiam(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development)

AGROVOC Keywords

amino acids chemical composition digestibility edible fungi lentinula edodes lentinus edodes lentinus lepideus net protein utilization nutritional value nutritive value pleurotus pleurotus ostreatus proteins thailand true digestibility

Bibliographic information

Published in

Kasetsart Journal (Natural Sciences) (Thailand) | Witthayasan Kasetsart (Sakha Witthayasat)

ISSN 0075-5192

Pagination

pp. 664-670

Other Subjects

Td; Biological value; Edible mushroom; Protein digestibility corrected amino acid score; Pleurotus sajorcaju; Bv; Npu; C-per; Corrected protein efficiency ratio; Pdcaas

Language

English

Note

Summary (En)

7 tables

Type

Summary; Non-Conventional

In AGRIS since: 2013-06-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University

Discover this data provider's collection in AGRIS