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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...
Kaydedildi:
| Yayımlandı: | Int Sch Res Notices |
|---|---|
| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Hindawi
2017
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| Konular: | |
| Online Erişim: | 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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