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Average study score: 12/100
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Studies by this author
2 studies attributed to Peter Fröhlich on the platform. Click a card to read the full analysis.
Study
Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris).
To determine the effect of extrusion, baking, and cooking on the protein quality of red and green lentils, using a rodent bioassay and comparing it with an in vitro method of protein quality determination.
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Study
Determination of the protein quality of cooked Canadian pulses
This study determined protein digestibility-corrected amino acid score (PDCAAS) and protein efficiency ratio (PER) of nine cooked Canadian pulse classes to support protein quality claims in Canada and the United States. Digestible indispensable amino acid score (DIAAS) was also calculated for comparison.