Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

Abstract. The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of t...

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Autores:
Montero Castillo, Piedad Margarita
Marrugo Ligardo, Yesid Alejandro
Julio González, Lesbia Cristina
Tipo de recurso:
Article of journal
Fecha de publicación:
2015
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/58613
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/58613
http://bdigital.unal.edu.co/55397/
Palabra clave:
57 Ciencias de la vida; Biología / Life sciences; biology
58 Plantas / Plants
Protein content
in vitro digestibility
amino acid profile
food design
Contenido proteico
digestibilidad in vitro
perfil de aminoácidos
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional