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Fortification of Ogi with Whey Increases Essential Amino Acids Content of Fortified Product
The inability of humans to synthesize essential amino acids (EAA) necessitates the need to increase the levels of these nutrient molecules in certain foods in which they are deficient. Maize ogi is a typical food product for both infants and adults in Africa, but with poor EAA content. This study th...
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| Publicado no: | Int Sch Res Notices |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Hindawi
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5564095/ https://ncbi.nlm.nih.gov/pubmed/28848803 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2017/7450845 |
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