Open AccessNutritional protein quality and digestibility changes during food processing
Author(s) -
P. Flores-Silva,
R.C. Martínez-Yañez,
M.E. Rodríguez-Huezo,
J. Alvarez-Ramirez
Publication year - 2022
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim2748
Subject(s) - protein quality , bioavailability , protein digestibility , amino acid , quality (philosophy) , dietary protein , food science , function (biology) , human nutrition , food quality , product (mathematics) , food processing , microbiology and biotechnology , biology , biochemistry , chemistry , bioinformatics , zoology , mathematics , philosophy , epistemology , geometry