Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate-Reference-Cited by-同舟云学术

Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate

Published:2018-01-31 Issue:4 Volume:42 Page:e12508
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Omosebi Mary Omolola¹^ORCID,Osundahunsi Oluwatooyin Faramade²,Fagbemi Tayo Nathaniel²

Affiliation:

1. Department of Food Science and Technology; Mountain Top University; Prayer City Nigeria

2. Department of Food Science and Technology; Federal University of Technology; Akure Nigeria

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12508/fullpdf

Reference84 articles.

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4. Performance of quality protein maize varieties and disease reaction in the derived-savanna agro-ecology of South-West Nigeria;Akande;African Journal of Biotechnology,2006

5. Alemu , M. K. 2009 The effect of natural fermentation on some antinutritional factors, minerals, proximate composition and sensory characteristics in sorghum based weaning food

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