Indigenous fermentation and soy fortification: Effects on protein quality and carbohydrate digestibility off a traditional Ghanaian corn meal

Food Chemistry

Volumn 57, Issue 3, 1996, Pages 377-380

  Addo, K ^a   Lykins, S ^a   Cotton, C ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

1 FLUORO 2,4 DINITROBENZENE; AMINO ACID; CARBOHYDRATE; LYSINE; VEGETABLE PROTEIN;

ARTICLE; CORN; DIGESTION; FERMENTATION; PROTEIN QUALITY; SOYBEAN;

GLYCINE MAX; ZEA MAYS;

EID: 0030297541     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00232-4     Document Type: Article

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