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[Computation method for optimization of recipes for protein content].

N I Kovalev¹, N J Karzeva, V O Fiterer

¹Lehrstuhl für Erzeugnisse der Gemeinschaftsverpflegung Friedrich Engels Hochschule für Sowjethandel, Leningrad, UdSSR.

|January 1, 1987

Summary

Researchers developed a new protein utilization coefficient to assess protein quality in mixtures. This computational method accurately predicts protein utilization based on amino acid profiles, correlating well with biological assays.

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Area of Science:

Biochemistry
Nutritional Science
Computational Biology