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The total protein, amino acid composition and in vitro protein digestibility of selected ancient wheats and their pasta, breakfast cereal and bread products were determined and compared with those produced from durum and common wheat. The protein values in the whole meals varied among wheats with...
As part of the continuous efforts of the Nutrient Data Laboratory, Agricultural Research Service (ARS), USDA in updating and expanding the carbohydrate data in its database, foods were selected based on dietary fiber content and frequency of consumption. They were analyzed by a commercial testing...