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Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit
Effect of addition of multigrain premix (MGP) prepared using a combination of cereals, pulses and oilseeds at 40% level, on nutritional properties of multigrain biscuit, its in-vitro and in-vivo protein digestibility and protein profiling were studied. The incorporation of MGP significantly increase...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400764/ https://ncbi.nlm.nih.gov/pubmed/30906032 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3533-z |
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