NUTRITIONAL AND SENSORY EVALUATION OF BREAD MADE FROM FERMENTED WHEAT MEAL AND CORN CHIPS MADE FROM FERMENTED CORN MEAL
- 1 September 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (5), 1514-1516
- https://doi.org/10.1111/j.1365-2621.1979.tb06475.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALSJournal of Food Science, 1979
- NUTRITIVE EVALUATION OF PROTEIN QUALITY WITH TETRAHYMENA PYRIFORMIS W.Published by Elsevier ,1970
- Total Protein Value of Protein- and Amino Acid-Supplemented BreadThe American Journal of Clinical Nutrition, 1969
- A microbiological method for assessing the nutritional value of proteinsBritish Journal of Nutrition, 1964
- Microbiological evaluation of protein quality with Tetrahymena pyriformis WBritish Journal of Nutrition, 1963