1970•Journal of the Japanese Society of Food and NutritionRequires access

Effect of heat on the nutritive value of freeze-dried egg white. 2. Changes in available lysine and in in vitro digestibility with proteases.

Masanobu Ishihara, Keiko Moritoki, Asami Yoshida

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Key concepts: Lysine, Protein digestibility, Egg white, Food science, In vitro, Chemistry, Biology, Dry matter

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Effect of heat on the nutritive value of freeze-dried egg white. 2. Changes in available lysine and in in vitro digestibility with proteases. — Research Paper | ScholarLens