Assessment of protein nutritional quality and effects of traditional processes: A comparison between Ethiopian quality protein maize and five Ethiopian adapted normal maize cultivars-Reference-Cited by-同舟云学术

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Assessment of protein nutritional quality and effects of traditional processes: A comparison between Ethiopian quality protein maize and five Ethiopian adapted normal maize cultivars

Published:2003-08-01 Issue:4 Volume:47 Page:269-273
ISSN:0027-769X
Container-title:Nahrung/Food
language:en
Short-container-title:Nahrung

Author:

Fufa Habtamu,Akalu Girma,Wondimu Asrat,Taffesse Samson,Gebre Takele,Schlosser Karla,Noetzold Horst,Henle Thomas

Publisher

Wiley

Subject

Food Science

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of traditional processing conditions and methods on the aflatoxin content of cooked maize;Cogent Food & Agriculture;2024-01-18

2. In vitro determination of the protein quality of maize varieties cultivated in Malawi using the INFOGEST digestion method;Heliyon;2023-09

3. Limited Supply of Protein and Lysine Is Prevalent among the Poorest Households in Malawi and Exacerbated by Low Protein Quality;Nutrients;2022-06-11

4. Agronomic, biochemical and genetic attributes of maize high grain quality accessions;Genetika;2020

5. The Role of the Anabolic Properties of Plant- versus Animal-Based Protein Sources in Supporting Muscle Mass Maintenance: A Critical Review;Nutrients;2019-08-07

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