Skip to main content
Have a personal or library account? Click to login
Protein quality of foods made incorporating Cycas circinalis seed flour Cover

Protein quality of foods made incorporating Cycas circinalis seed flour

Vidyodaya Journal of Science
Volume 18 (2013): Issue 0
By:  and    
Open Access
|Jun 2016
Metrics

Metrics

Journal eISSN: 1391-1945
Journal RSS Feed
Language: English
Page range: 35 - 43
Published on: Jun 16, 2016
Published by: University of Sri Jayawardenepura
In partnership with: Paradigm Publishing Services
Keywords:
Protein quality,
Protein Efficiency Ratio (PER),
Food Efficiency Ratio (FER),
Net Protein Retention (NPR) and Protein Retention Efficiency (PRE)

© 2016 S. P. A. S. Senadheera, Sagarika Ekanayake, published by University of Sri Jayawardenepura
This work is licensed under the Creative Commons License.

Volume 18 (2013): Issue 0
Previous article