Wool keratin – A novel dietary protein source: Nutritional value and toxicological assessment
George J. Dias, Thilanka Nethmini Haththotuwa, David S. Rowlands, Martin Gram, Alaa El‐Din A. Bekhit
Topics & Concepts
CaseinFood scienceChemistryWoolCarbohydrateSeleniumLysineAmino acidCysteineProtein qualityEssential amino acidNet protein utilizationIn vitroKeratinBiochemistryWeight gainProtein efficiency ratioBiologyBody weightEndocrinologyMaterials scienceEnzymeOrganic chemistryPaleontologyComposite materialDyeing and Modifying Textile FibersInsect Utilization and EffectsBee Products Chemical Analysis