Importance and utilization of amaranth i
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Dodok, L. ;Modhir, A. A. ;BuchtovΓ‘, V. ;HalΓ‘sovΓ‘, G. ;PolΓ‘Δek, I.
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Article
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1997
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John Wiley and Sons
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English
β 300 KB
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Content of amino acids and fatty acids in whole amaranth flour from Amaranthus hypochondriacus was investigated. In comparison with fine wheat flour, used in our experiments, high lysine content was observed (5,95 g/16 g N in comparison with 2,90 g/16 g N). Similarly, a higher amount of essential am