| Autor: |
Zucas SM, Vasconcellos Silva EC, Fernandes MI |
| Jazyk: |
portugalština |
| Zdroj: |
Revista de farmacia e bioquimica da Universidade de Sao Paulo [Rev Farm Bioquim Univ Sao Paulo] 1975 Jan-Jun; Vol. 13 (1), pp. 133-43. |
| Abstrakt: |
The authors have made some chemical analysis of the deffated Brazil-nut flour. The average protein content was about 46% and aminogram showed that all the essential aminoacids were present in the protein, and a high concentration of total sulfur aminoacids was found. The chemical analysis also showed an utilization of about 54% for the Brazil-nut flour and 55% for the casein. However, the biological value of the casein prepared diet was higher than that prepared with Brazil-nut flour. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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