In vitro protein digestibility, amino acid profile and available iron of infant-weaning food prepared from maize flour and bovine blood

Author： Oshodi A.A. Beames R.M. Nakai S.

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.30, Iss.3, 1997-04, pp. : 193-197

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour

By Elkhalil E.A.I. El Tinay A.H. Mohamed B.E. Elsheikh E.A.E.

Food Chemistry, Vol. 72, Iss. 1, 2001-01 ,pp. : 29-32

Elsevier

Access to resources Recommend Favorite

Determination of protein quality of rainbow trout (Salmo irideus) by in vitro protein digestibility-corrected amino acid score (PDCAAS)

By Jovanovic A.S. Maile K. El S.N. Kavas A.

Food Chemistry, Vol. 55, Iss. 3, 1996-03 ,pp. : 221-223

Elsevier

Access to resources Recommend Favorite

Amino acid profile of milk-based infant formulas

By Viadel B. Alegriá A. Farré R. Abellán P. Romero F.

International Journal of Food Sciences and Nutrition, Vol. 51, Iss. 5, 2000-09 ,pp. : 367-372

Informa Healthcare

Access to resources Recommend Favorite

Effect of fermentation on protein fractions and in vitro protein digestibility of maize

By Yousif N.E. El Tinay A.H.

Food Chemistry, Vol. 70, Iss. 2, 2000-08 ,pp. : 181-184

Elsevier

Access to resources Recommend Favorite

In vitro bioavailability of iron from wheat flour fortified with ascorbic acid, EDTA and sodium hexametaphosphate, with or without iron

By Nayak B. Nair K.M.

Food Chemistry, Vol. 80, Iss. 4, 2003-04 ,pp. : 545-550

Elsevier

Access to resources Recommend Favorite