The nutritive value of selected commonly consumed Kuwaiti dishes

International Journal of Food Sciences and Nutrition

Volumn 60, Issue 8, 2009, Pages 668-676

  Al Amiri, Hanan A ^a   Al Otaibi, Jamla A ^a   Al Foudari, Mohammed Y ^a   Heji, Ahmad H Bin ^a  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

Author keywords

Ashenergy; Crude fiber; Nutritive value; Protein

Indexed keywords

CARBOHYDRATE; PROTEIN;

ARTICLE; ASH; CHEESE; ENERGY; FAT CONTENT; FIBER; FOOD; FOOD INTAKE; FRESH WEIGHT; HUMAN; KUWAIT; MOISTURE; MUSHROOM; NUTRITIONAL VALUE; PROTEIN CONTENT; RICE;

DIET; FOOD ANALYSIS; FOOD PREFERENCES; HUMANS; KUWAIT; NUTRITIVE VALUE;

BASIDIOMYCOTA;

EID: 70450192530     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637480802002408     Document Type: Article

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