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Properties of the protein source: + wikilink
[td]===Properties of the protein source===[/td] [td]Three major properties of a protein source affect its BV:[/td]
[td]Three major properties of a protein source affect its BV:[/td] [td]*Amino acid composition, and the limiting amino acid, which is usually lysine[/td]
[td]*Amino acid composition, and the limiting amino acid, which is usually [[lysine]][/td] [td]*Preparation (cooking)[/td]
[td]*Preparation (cooking)[/td] [td]*Vitamin and mineral content[/td]
[td]*Vitamin and mineral content[/td]
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[td]===Properties of the protein source===[/td]Revision as of 14:57, 2 September 2025
[/td][td]===Properties of the protein source===[/td] [td]Three major properties of a protein source affect its BV:[/td]
[td]Three major properties of a protein source affect its BV:[/td] [td]*Amino acid composition, and the limiting amino acid, which is usually lysine[/td]
[td]*Amino acid composition, and the limiting amino acid, which is usually [[lysine]][/td] [td]*Preparation (cooking)[/td]
[td]*Preparation (cooking)[/td] [td]*Vitamin and mineral content[/td]
[td]*Vitamin and mineral content[/td]
Continue reading...
