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The effect of supplementation with limiting amino acids on the protein efficiency ratio of a low-cost protein food based on wheat and soybean flours and fortified with essential vitamins and minerals.

D. Narayanaswamy, V. A. Daniel, B. L. M. Desai, D. Rajalaikshmi, Meenakshisundaram Swaminathan, H. A. B. Parpia

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Key concepts: Food science, Limiting, Food protein, Amino acid, Chemistry, Protein efficiency ratio, Biochemistry, Protein quality

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The effect of supplementation with limiting amino acids on the protein efficiency ratio of a low-cost protein food based on wheat and soybean flours and fortified with essential vitamins and minerals. — Research Paper | ScholarLens