Extrusion-cooking is used by several food industries to produce expanded snack foods, ready-to-eat cereals and pet foods from corn meal. A snack food utilising normal maize and quality protein maize (QPM) as its main ingredient was developed and characterised. The extrusion process was performed in
Nitrogen fertilization, yield and protein quality of a normal and a high-lysine maize variety
β Scribed by Hans Breteler
- Publisher
- John Wiley and Sons
- Year
- 1976
- Tongue
- English
- Weight
- 305 KB
- Volume
- 27
- Category
- Article
- ISSN
- 0022-5142
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## Abstract The present study was designed to quantitatively measure and compare the levels and variations of total protein, individual amino acids, and computed protein efficiency ratio (CβPER) in raw and traditionally processed products of one recently released quality protein maize (QPM BH542) w
Ten barley cultivars, including covered and naked types, varying in their content of total starch, amylose, protein and b-glucan, were grown in di β erent years, at various locations and nitrogen fertilization rates. The barley cultivars showed a large variation in yield (3250Γ6690 kg ha~1), thousand