Effect of processing (sprouting and/or fermentation) on sorghum and maize: II. Vitamins and amino acid composition. Biological utilization of maize protein-Reference-Cited by-同舟云学术

Effect of processing (sprouting and/or fermentation) on sorghum and maize: II. Vitamins and amino acid composition. Biological utilization of maize protein

Published:1993-01 Issue:2 Volume:48 Page:201-204
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Asiedu Matilda,Lied Einar,Nilsen Rune,Sandnes Kjarten

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

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2. An assessment of the protein quality and vitamin content of commonly used fermented products of legumes and millets;Aliya;J. Sci. Food Agric.,1981

3. Official Methods of Analysis;AOAC,1980

4. Official Methods of Analysis;AOAC,1990

5. Effect of processing (sprouting and/or fermentation) on sorghum and maize: I. Proximate composition, minerals and fatty acids;Asiedu;Food Chem.,1992

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