Effect of cooking on the protein digestibility of sorghum;Efecto de la cocción sobre la digestibilidad proteica del sorgo (Sorghum bicolor (L.) Moench)

Archivos Latinoamericanos de Nutricion

Volumn 48, Issue 1, 1998, Pages 47-51

  Agudelo, R A ^a   Alarcon O M ^a   Fliedel, G ^a  

^a UNIVERSIDAD DE LOS ANDES   (Venezuela)

Author keywords

Protein digestibility; Sorghum; Sulfites; Tannins

Indexed keywords

SULFITE; VEGETABLE PROTEIN;

ARTICLE; CEREAL; CHEMISTRY; COMPARATIVE STUDY; DIGESTION; FOOD HANDLING; IN VITRO STUDY; MAIZE; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; PROTEIN INTAKE; RICE;

CEREALS; DIETARY PROTEINS; DIGESTION; FOOD HANDLING; NUTRITIVE VALUE; ORYZA SATIVA; PLANT PROTEINS; SULFITES; ZEA MAYS;

EID: 0040714323     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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