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237 The nutritional value of food protein sources is dependent upon the amino acid composition and the bioavailability (for protein synthesis) of the nutritionally indispensable amino acids. Collectively these concepts encompass “protein quality.” Currently, the World Health Organization (WHO) uses the protein digestibility corrected amino acid score (PDCAAS) as the method to define the quality of food protein sources.
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Paul B. Pencharz (2013) studied this question.
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