The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Nutritional Evaluation of Lentil Protein


Affiliations
1 Divisions of Home Economics and Biochemistry, University of Wyoming, Laramie, Wyoming 82071, United States
     

   Subscribe/Renew Journal


Legumes are an important source of protein in the diet of the developing •countries of the world. Legume proteins are rich in lysine and threonine but •deficient in sulfur amino acids.
User
Notifications

Abstract Views: 252

PDF Views: 0




  • Nutritional Evaluation of Lentil Protein

Abstract Views: 252  |  PDF Views: 0

Authors

Anjum Majeed
Divisions of Home Economics and Biochemistry, University of Wyoming, Laramie, Wyoming 82071, United States
Yet-oy Chang
Divisions of Home Economics and Biochemistry, University of Wyoming, Laramie, Wyoming 82071, United States

Abstract


Legumes are an important source of protein in the diet of the developing •countries of the world. Legume proteins are rich in lysine and threonine but •deficient in sulfur amino acids.