Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source-Reference-Cited by-同舟云学术

Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source

Published:2018-10-15 Issue:10 Volume:13 Page:e0205776
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Mubaiwa Juliet^ORCID,Fogliano Vincenzo,Chidewe Cathrine,Linnemann Anita R.

Funder

NFP

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference83 articles.

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4. Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets;G Schaafsma;British Journal of Nutrition,2012

5. The Effect of Soil Moisture on the Proximate Composition of Bambara Groundnut (Vigna subterranea (L) Verdc);SH Brough;J Sci Food Agric,1992

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