Open AccessEquivalence Test on the Protein Content and Quality of Transgenic and Non-Transgenic Soybean Flour
Author(s) -
Made Astawan,
Amalia Sultan Nanda Annisa,
Tutik Wresdiyati,
Sahrial Sahrial,
Mursyid Mursyid
Publication year - 2022
Publication title -
current research in nutrition and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.255
H-Index - 14
eISSN - 2347-467X
pISSN - 2322-0007
DOI - 10.12944/crnfsj.10.1.19
Subject(s) - protein quality , equivalence (formal languages) , net protein utilization , casein , food science , transgene , nitrogen balance , protein efficiency ratio , biological value , soy protein , chemistry , mathematics , zoology , nitrogen , biology , body weight , biochemistry , feed conversion ratio , gene , organic chemistry , discrete mathematics , endocrinology