Pepsin digestibility of proteins in sorghum and other major cereals.
about
Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspectsExpression of class II major histocompatibility complex antigens on alveolar epithelium in interstitial lung disease: relevance to pathogenesis of idiopathic pulmonary fibrosis.Cellular oncogenes in neoplasiaIn vitro digestibility and amino acid composition of pearl millet (Pennisetum typhoides) and other cereals.Improving the in vitro protein digestibility of sorghum with reducing agents.Effects of combined traditional processing methods on the nutritional quality of beans.Some physicochemical properties of flour from germinated sorghum grainEffect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flourEncapsulation of hydrocortisone and mesalazine in zein microparticles.The Effects of CO2 Injection and Barrel Temperatures on the Physiochemical and Antioxidant Properties of Extruded Cereals.Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review.Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes.Fermentation--a traditional anti-diarrhoeal practice lost? The use of fermented foods in urban and rural Kenya.Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH.Development of a nutrient-dense complementary food using amaranth-sorghum grains.Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children.Mutation in the seed storage protein kafirin creates a high-value food trait in sorghum.Effect of food processing on iron availability of African pearl millet weaning foods.Effect of Germination and Extrusion on Physicochemical Properties and Nutritional Qualities of Extrudates and Tortilla from Wheat.A new allele of γ-kafirin gene coding for a protein with high lysine content in Mexican white sorghum germplasm.Changes in protein and starch digestibility in sorghum flour during heat-moisture treatments.Variability in tannin content, chemistry and activity in a diverse group of tannin containing sorghum cultivars.Co-suppression of synthesis of major α-kafirin sub-class together with γ-kafirin-1 and γ-kafirin-2 required for substantially improved protein digestibility in transgenic sorghum.The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked productsPreparation andIn VitroRelease of Drug-Loaded Microparticles for Oral Delivery Using Wholegrain Sorghum Kafirin Protein
P2860
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P2860
Pepsin digestibility of proteins in sorghum and other major cereals.
description
1984 nî lūn-bûn
@nan
1984年の論文
@ja
1984年学术文章
@wuu
1984年学术文章
@zh-cn
1984年学术文章
@zh-hans
1984年学术文章
@zh-my
1984年学术文章
@zh-sg
1984年學術文章
@yue
1984年學術文章
@zh
1984年學術文章
@zh-hant
name
Pepsin digestibility of proteins in sorghum and other major cereals.
@ast
Pepsin digestibility of proteins in sorghum and other major cereals.
@en
type
label
Pepsin digestibility of proteins in sorghum and other major cereals.
@ast
Pepsin digestibility of proteins in sorghum and other major cereals.
@en
prefLabel
Pepsin digestibility of proteins in sorghum and other major cereals.
@ast
Pepsin digestibility of proteins in sorghum and other major cereals.
@en
P2093
P356
P1476
Pepsin digestibility of proteins in sorghum and other major cereals.
@en
P2093
P2860
P356
10.1073/PNAS.81.1.1
P407
P577
1984-01-01T00:00:00Z