Amino acid sums for Leavening agents, yeast, baker's, active dry paired with Wheat flour, white, all-purpose, enriched, bleached

Food pair: Leavening agents, yeast-Wheat flour, white

Food pair made of:

Leavening agents, yeast, baker's, active dry and
Wheat flour, white, all-purpose, enriched, bleached

The best efficiency in terms of amino acid efficiency is 0.73 for a proportion 0.15 of food one (Leavening agents, yeast) and a proportion 0.85 of food two (Wheat flour, white).

Considering the vectors of amino acid values of the pair, their absolute angle is equal to 0.91 the angle between their incomplete components (perpendicular to the complete protein space) is equal to -0.01.