Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour

Plant Foods for Human Nutrition

Volumn 52, Issue 2, 1998, Pages 151-160

  Gahlawat, Poonam ^a   Sehgal, Salil ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Baking; Cornflour; Defatted soy flour; Mineral availability; Potato flour; Protein and starch digestibility; Roasting

Indexed keywords

MINERAL; STARCH;

ARTICLE; BIOAVAILABILITY; DIGESTION; FAT INTAKE; FOOD HANDLING; HEAT; MAIZE; METABOLISM; NUTRITIONAL VALUE; POTATO; PROTEIN INTAKE; SOYBEAN;

BIOLOGICAL AVAILABILITY; DIETARY FATS; DIETARY PROTEINS; DIGESTION; FOOD HANDLING; HEAT; MINERALS; NUTRITIVE VALUE; SOLANUM TUBEROSUM; SOYBEANS; STARCH; ZEA MAYS;

EID: 0031773077     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008045023304     Document Type: Article

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