Supplementation of pearl millet flour with soybean protein: effect of cooking on in vitro protein digestibility and essential amino acids composition
Version of Record online: 23 MAR 2010
© 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 45, Issue 4, pages 740–744, April 2010
How to Cite
Ali, M. A. M., El Tinay, A. H., Mallasy, L. O. and Yagoub, A. E. A. (2010), Supplementation of pearl millet flour with soybean protein: effect of cooking on in vitro protein digestibility and essential amino acids composition. International Journal of Food Science & Technology, 45: 740–744. doi: 10.1111/j.1365-2621.2010.02187.x
- Issue online: 23 MAR 2010
- Version of Record online: 23 MAR 2010
- (Received 25 September 2009; Accepted in revised form 13 January 2010)
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