Supplementation of pearl millet with soybean: Changes in protein digestibility, amino acid composition and sensory quality during processing

Electronic Journal of Environmental, Agricultural and Food Chemistry

Volumn 8, Issue 11, 2009, Pages 1068-1076

  Ali, Maha A M ^a   El Tinay, Abdullahi H ^a   Mohamed Ahmed, Isam A ^b   Babiker, Elfadil E ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

^b TOTTORI UNIVERSITY   (Japan)

Author keywords

Amino acid; Cooking; Millet; Protein digestibility; Soybean; Supplementation

Indexed keywords

GLYCINE MAX; PENNISETUM GLAUCUM;

EID: 77953462722     PISSN: None     EISSN: 15794377     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

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