ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Protein and 17 amino acids were determined in 11 commercial breakfast cereals. Total amino acid concentration ranged from 5,408–19,872 mg/100g dry weight. Lysine was the limiting amino acid in all the breakfast cereals except Apple Jacks in which methionine was the limiting amino acid. The chemical score ranged from 11–45 which reflected the low protein quality in the breakfast cereals.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb12863.x
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