Protein quality evaluation of a weaning food based on malted ragi and green gram
- 1 January 1986
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 36 (3) , 223-230
- https://doi.org/10.1007/bf01092041
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- EVALUATION OF PROTEIN IN FOODS: 1. A METHOD FOR THE DETERMINATION OF PROTEIN EFFICIENCY RATIOSCanadian Journal of Biochemistry and Physiology, 1959
- The Determination of the Net Utilization of Proteins by a Shortened MethodBritish Journal of Nutrition, 1955
- A New Salt Mixture for Use in Experimental DietsJournal of Nutrition, 1937