Nutritive Value of Protein in High and Low Protein Content Sorghum Grain as Measured by Rat Performance and Amino Acid Assays
Author:
Affiliation:
1. Department of Flour and Feed Milling Industries and Department of Biochemistry, Kansas State University, Manhattan, Kansas
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/88/4/370/24106415/jn0880040370.pdf
Cited by 20 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. Oats;Cereal Grains for the Food and Beverage Industries;2013
2. Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan ii. Amino acids and protein quality;Ecology of Food and Nutrition;1991-07
3. Protein quality and amino acid-protein relationships of maize, sorghum and rice grain as influenced by nitrogen, phosphorus, potassium and soil moisture stress;Journal of the Science of Food and Agriculture;1985-06
4. A Comparison Between Maize and Sorghum as Energy Sources for Broiler Chicks;East African Agricultural and Forestry Journal;1977-07
5. Nutritional quality of proteins in grain sorghum;Qualitas Plantarum Plant Foods for Human Nutrition;1977-05
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