Language: Spanish
References: 9
Page: S25-S30
PDF size: 370.13 Kb.

Text Extraction

No Abstract.

REFERENCES

1. Bressani R. Protein complementation of foods. En: Nutritional evaluation of food processing. Springer. Dordrecht: 1988. pp 627-657.

2. Kjeldahl J. Neue methode zur bestimmung des stickstoffs in organischen körpern [New method for the determination of nitrogen in organic substances] Zeitschrift Analytische Chemie 1883;22(1):366-83.

3. Gibson RB. The determination of nitrogen by he Kjeldahl method. J Am Chem Soc 1904;26 (1):105-10.

4. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with the Folin phenol reagent. J Biol Chem 1951;193(1):265-75.

5. FAO/WHO. Energy and protein requirements: Report of a Joint FAO/WHO Ad Hoc Expert Committee. WHO Technical Report Series number 522. Geneva: 1973.

6. Schaafsma G. The protein digestibility-corrected amino acid score. J Nutr 2000;130(7 Suppl): S1865-S1867.

7. Campbell I. Chi‐squared and Fisher-Irwin tests of two‐by‐two tables with small sample recommendations. Stat Med 2007;26:3661-75.

8. Kass RE, Eden UT, Brown EN. Analysis of variance. En: Analysis of Neural Data. Springer. New York NY: 2014. pp. 361-389.

9. Duncan DB. A significance test for differences between ranked treatments in an analysis of variance. Var J Sci 1951;2:171-89.