Based on the partial proteins shown in the above figure 1, which would likely be most useful for supplementation in a frozen milk dessert mix?
*In evaluating the amino acid composition of the protein sources shown in Figure 1, which do you think would be most appropriate for incorporation into our smooth homogeneous energy rich beverage concentrate (5% protein source, 95% plant oil). *In evaluating the amino acid composition of the protein sources shown in Figure 1, which of the following do you think best represents the advantages of this type of analysis.
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