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ʳƷ��ѧ  2002, Vol. 23 Issue (8): 178-180    DOI:
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 SHU  Yong-Xing, WANG  Yu-Quan, LIU  You-Liang
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ժҪ �����о��˴��ס��϶����󶹵ȵ����ʵİ���������(AAS)[6]�Ͱ����ụ��[7]����,Ӧ����Щ�µļ����ͷ���,����������ʳ�ø��ϵ��׷�,��AOAC����ѧ�����ⶨ�����ʹ�Ч��ֵ(PER):���ס��϶����󶹵����ʵ�PERֵ�ֱ�Ϊ1.48��1.13��1.83;������ʳ�ø��ϵ��׷�PERֵΪ1.96��2.08,�ﵽ���Ƚ�ˮƽ��
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Abstract�� This article studied the protein amino acid score (AAS) and amino acid complementary effect of rice,broadbean,soybeanetc .By application of these new technique and method, two groups of powdered edible compound protein that is ,F2 and F6have been developed. The protein was measured by AOAC biologic methods the protein efficacy ratio (PER) of the rice,broadbean and soybean was assayed as 1.48,1.13,1.83 respectively.These two groups,F2 and F6 of the powdered edible compoundprotein (PER) was 1.96,2.08 respectively,which came up to the advanced level.
Key words�� Protein    Compound    Edible    Research and development    Amino acid   
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������,����Ȫ,������. ʳ�ø��ϵ��׷۵��о�����[J]. ʳƷ��ѧ, 2002, 23(8): 178-180.
SHU Yong-Xing,WANG Yu-Quan,LIU You-Liang. [J]. FOOD SCIENCE, 2002, 23(8): 178-180.
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http://124.205.222.100/Jwk_spkx/CN/     ��     http://124.205.222.100/Jwk_spkx/CN/Y2002/V23/I8/178
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