Chemical composition,in vitro protein digestibility andin vitro available iron of blue green alga,Nostoc commune
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01104146.pdf
Reference20 articles.
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2. Anusuya MD, Venkataraman LV (1984) Functional properties of protein products of mass cultivated blue-green algaSpirulina platensis. J Food Sci 49: 24?27
3. AOAC (1970) Official methods of analysis. Washington, DC: Association of Official Analytical Chemists
4. Chawla S, Saxena A, Seshadri S (1988) In vitro availability of iron in various green leafy vegetables. J Sci Food Agric 46: 125?127
5. Dekker RFH, Richards GN (1972) Determination of pectic substances in plant material. J Sci Food Agric 23: 475?483
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