Composition and protein digestibility of food supplements containing whey protein

Autor: Olga Luisa Tavano, Sara Cristina Oliveira Silva, Hudsara Aparecida de Almeida Paula, Vitoria Rufino de Oliveira

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 3, Pp 131-138 (2017)

Among dietary supplements, those made with whey protein have an excellent amino acid profile and are characterized as proteins of high biological value. However, as a result of lack of uniformity, the nutritional quality of this type of product is un

Externí odkaz: https://doaj.org/article/ba3a81d10a9f424bb5bc557fd265caa7

COMPOSIÇÃO E DIGESTIBILIDADE PROTEICA DE SUPLEMENTOS ALIMENTÍCIOS CONTENDO PROTEÍNA DE SORO DE LEITE (WHEY PROTEIN)

Autor: Olga Luisa Tavano, Sara Cristina Oliveira Silva, Hudsara Aparecida de Almeida Paula, Vitoria Rufino de Oliveira

Publikováno v: Journal of Candido Tostes Dairy Institute; v. 72, n. 3 (2017); 131-138
Revista do Instituto de Laticínios Cândido Tostes; v. 72, n. 3 (2017); 131-138
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 3, Pp 131-138 (2017)

Among dietary supplements, those made with whey protein have an excellent amino acid profile and are characterized as proteins of high biological value. However, as a result of lack of uniformity, the nutritional quality of this type of product is un

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bc7c7479c3c8f56a461492782acfb350
https://www.revistadoilct.com.br/rilct/article/view/591