Production and nutritional evaluation of liquefied weaning foods from malted sorghum, quality protein maize, and other cereals

Cereal Chemistry

Volumn 77, Issue 5, 2000, Pages 652-656

  Barragan Delgado, M L ^a   Serna Saldivar, S O ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; BLENDING; NUTRITION; PROTEINS;

BIOLOGICAL VALUES; ESSENTIAL AMINO ACIDS; MAIZE FLOUR; NUTRITIONAL EVALUATIONS; PEARL MILLET; PRODUCTION EVALUATION; PROTEIN DIGESTIBILITY; PROTEIN EFFICIENCY RATIO; QUALITY PROTEIN MAIZES; REDUCED VISCOSITY;

VISCOSITY;

ARTICLE; CEREAL; DIGESTION; FOOD PROCESSING; MAIZE; NONHUMAN; NUTRITION; PROTEIN QUALITY; SORGHUM; VISCOSITY;

ANIMALIA; PENNISETUM GLAUCUM; ZEA MAYS;

EID: 0033805572     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/cchem.2000.77.5.652     Document Type: Article

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