In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition
Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality, digestibility properties, protein digestibility corrected amino acid (PDCAA), and sensory acceptance of the pasta was observed. Banana-cassava composite flour (75:25)...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-03-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001665 |
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