Effect of malt pretreatment and/or cooking on phytate and essential amino acids contents and in vitro protein digestibility of corn flour

Journal article

Peer reviewed

Aisha S. M Fageer, Elfadil E Babiker and Abdullahi H EL TINAY

Food chemistry, Vol.88(2), pp.261-265

01/11/2004

Abstract

Biological and medical sciences

Cereal and baking product industries

Food industries

Fundamental and applied biological sciences. Psychology

1 Record Views

Title: Effect of malt pretreatment and/or cooking on phytate and essential amino acids contents and in vitro protein digestibility of corn flour
Creators - without role: Aisha S. M Fageer - University of Khartoum
Elfadil E Babiker - University of Khartoum
Abdullahi H EL TINAY - University of Khartoum
Publication Details: Food chemistry, Vol.88(2), pp.261-265
Publisher: Elsevier
Identifiers: 9947563008331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article