FERMENTATION AND RELATIVE NUTRITIVE VALUE OF RICE MEAL AND CHIPS
- 1 November 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (6) , 1784-1785
- https://doi.org/10.1111/j.1365-2621.1979.tb09142.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALSJournal of Food Science, 1979
- GERMINATION OF CORN AND SORGHUM IN THE HOME TO IMPROVE NUTRITIVE VALUEJournal of Food Science, 1978
- Nutritive value and wholesomeness of fermented foodsJournal of Agricultural and Food Chemistry, 1970
- A microbiological method for assessing the nutritional value of proteinsBritish Journal of Nutrition, 1964
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- THE USE OF LACTOBACILLUS FERMENTUM 36 FOR THIAMINE ASSAYPublished by Elsevier ,1944