Effect of Cooking Rice on the Stability of Lysine and Threonine in a Model System
AbstractThe possibility of improving cereal protein, including that of rice, by supplementation with the limiting essential amino acids, viz., lysine and threonine has attracted considerable attention in recent years. Rice is the main staple of the bulk of world's population particularly in the densely populated countries of the Far East.
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Tara, K. A., & Bains, G. S. (1971). Effect of Cooking Rice on the Stability of Lysine and Threonine in a Model System. The Indian Journal of Nutrition and Dietetics, 8(4), 186–188. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/11338
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