INVITRO DIGESTIBILITY AND AMINO-ACID-COMPOSITION OF PEARL-MILLET (PENNISETUM-TYPHOIDES) AND OTHER CEREALS

被引：64

作者：

EJETA, G

HASSEN, MM

MERTZ, ET

机构：

来源：

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA | 1987年 / 84卷 / 17期

关键词：

D O I：

10.1073/pnas.84.17.6016

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：6016 / 6019

页数：4

共 16 条

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[2] DIGESTIBILITY AND UTILIZATION OF PROTEIN AND ENERGY FROM NASHA, A TRADITIONAL SUDANESE FERMENTED SORGHUM WEANING FOOD [J].

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[4] EFFECT OF COOKING ON THE PROTEIN PROFILES AND INVITRO DIGESTIBILITY OF SORGHUM AND MAIZE [J].

HAMAKER, BR ;

KIRLEIS, AW ;

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[5] IMPROVING THE INVITRO PROTEIN DIGESTIBILITY OF SORGHUM WITH REDUCING AGENTS [J].

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[6]

HASSEN MM, 1986, CEREAL CHEM, V63, P175

[7]

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[8]

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[9] PROTEIN-QUALITY AND DIGESTIBILITY OF SORGHUM IN PRESCHOOL-CHILDREN - BALANCE STUDIES AND PLASMA-FREE AMINO-ACIDS [J].

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[10] MUTANT GENE THAT CHANGES PROTEIN COMPOSITION + INCREASES LYSINE CONTENT OF MAIZE ENDOSPERM [J].

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