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Sorghum and millets: protein sources for Africa

✍ Scribed by Peter S Belton; John R.N Taylor


Book ID
116916150
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
248 KB
Volume
15
Category
Article
ISSN
0924-2244

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Comparative studies on protein fractions
✍ Ahmed, Zahra S. ;Abd El-Moniem, G. M. ;Yassen, A. A. E. πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 473 KB πŸ‘ 1 views

the three fractions were determined. Lysine seems to be the most deficient amino acid in the original flour and the remaining residues. Fraction I and 11, in which the lysine accumulated, have essentially better amino acid profile and consequently nutritionally better quality than the protein of the