Nutritional evaluation of wheat and maize breads supplemented with a mixture of peanut-chickpea flour-Reference-Cited by-同舟云学术

Nutritional evaluation of wheat and maize breads supplemented with a mixture of peanut-chickpea flour

Published:1984 Issue:4 Volume:34 Page:285-296
ISSN:0377-3205
Container-title:Qualitas Plantarum Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Khalil Jehangir K.,Chughtai M. I. D.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science,Plant Science,Food Science,Chemistry (miscellaneous),Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/BF01126557.pdf

Reference26 articles.

1. Anonymous (1978) Micronutrient survey of Pakistan (1976?77), Vol 1. Islamabad: Nutrition cell, planning and development division, Govt. of Pakistan

2. AOAC (1980) Official methods of analysis, 13th edn. Washington, D.C.: Association of Official Analytical Chemists

3. Bender AE, Doell, BN (1957) Biological evaluation of protein; a new aspect. Brit J Nutr 11:140?148

4. Bhatti MB (1974) Flat bread technology research at the University of Agriculture, Lyallpur. Cento Scientific programme meeting on the cento cereal project. Izmir (Turkey), Nov. 12?13, pp 98?107

5. Bressani R, Marenco EG (1963) Corn flour supplementation. The enrichment of lime-treated corn flour with proteins, lysine, tryptophan and vitamins. J Agric Food Chem 11:517?522

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