An assessment of the protein quality and vitamin b content of commonly used fermented products of legumes and millets
- 31 July 1981
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 32 (8) , 837-842
- https://doi.org/10.1002/jsfa.2740320814
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Modified thiochrome procedure for the determination of urinary thiaminThe American Journal of Clinical Nutrition, 1972
- Nutritive Quality of Idli, a Fermented Food of IndiaJournal of Food Science, 1967
- Chemical and biological evaluation of the effects of fermentation on the nutritive value of foods prepared from rice and gramsBritish Journal of Nutrition, 1967
- STUDIES IN FERMENTED FOODS .1. NUTRITIVE VALUE OF IDLI1962
- EVALUATION OF PROTEIN IN FOODS: 1. A METHOD FOR THE DETERMINATION OF PROTEIN EFFICIENCY RATIOSCanadian Journal of Biochemistry and Physiology, 1959