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

Food Research International

Volumn 30, Issue 3-4, 1997, Pages 193-197

  Oshodi, A A ^a,b   Beames, R M ^a   Nakai, S ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Amino acid composition; Available iron; Blood; Infant formula; Maize; Protein digestibility; Weaning food

Indexed keywords

EID: 0031465628     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(97)00033-1     Document Type: Article

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