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关键词

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

书目信息

发表于

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

ISSN 0075-5192

页码

pp. 664-670

其它主题

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

语言

英语

注释

Summary (En)

7 tables

类型

Summary; Non-Conventional

自何时收录于AGRIS: 2013-06-15

格式: AGRIS AP

数据提供者

这条记录提供自 Thai National AGRIS Centre, Kasetsart University

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