Abstract
25 different corn varieties from 4 countries were investigated for protein content, amino acid composition and protein quality. The latter was measured by in vitro techniques, i.e. protein digestibility was determined by a multienzymic method and biological value was computed from amino acid data.
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© 1985 Akadémiai Kiadò, Budapest, Hungary
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Sharobeem, S.F., Lásztity, R., Hidvégi, M., Salgó, A., Simon-Sarkadi, L. (1985). Amino Acid Content and In Vitro Protein Quality of Different Corn Varieties. In: Lásztity, R., Hidvégi, M. (eds) Amino Acid Composition and Biological Value of Cereal Proteins. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5307-9_25
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DOI: https://doi.org/10.1007/978-94-009-5307-9_25
Publisher Name: Springer, Dordrecht
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