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Молочнохозяйственный вестник, №1 (29), I кв. 2018
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РЕФЕРАТЫ
balance of essential amino acids against the sample protein, is in the developed product
higher and amounts to 0,674 compared to the control sample 0,657. The amount of
essential amino acids in the product with soy protein isolate and viburnum syrup is
68% higher than in the control sample, as evidenced by the index of essential amino
acids. The utility ratio of the whole amino acid composition, which is 42% higher in the
developed product, indicates a higher balance of essential amino acids.
Электронная Научная СельскоХозяйственная Библиотека