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)

Ключевые слова АГРОВОК

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

Библиографическая информация

Опубликовано в

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

ISSN 0075-5192

Нумерация страниц

pp. 664-670

Другие темы

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

Язык

Английский

Примечание

Summary (En)

7 tables

Тип

Summary; Non-Conventional

В АГРИСе с: 2013-06-15

Формат: AGRIS AP

Поставщик данных

Эту запись предоставил Thai National AGRIS Centre, Kasetsart University

Откройте коллекцию этого поставщика данных в AGRIS