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Value addition of traditional wheat flour vermicelli
Vermicelli is a product prepared by using whole or refined wheat flour. Hard dough is prepared, extruded and dried in the sun. Since wheat flour is deficient in lysine, one of the essential amino acids, the protein quality remains poor. Refining of wheat further reduces nutritional quality. Therefor...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3671058/ https://ncbi.nlm.nih.gov/pubmed/24425987 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0403-3 |
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