Digestibility and protein quality of raw and heat-processed defatted and nondefatted flours prepared with three amaranth species
- 1 July 1987
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 35 (4), 604-607
- https://doi.org/10.1021/jf00076a039
Abstract
Note: In lieu of an abstract, this is the article's first page.This publication has 2 references indexed in Scilit:
- NUTRITIVE VALUE OF LEAF PROTEIN CONCENTRATES PREPARED FROM Amaranthus SPECIESCanadian Journal of Animal Science, 1981
- PIGWEED (AMARANTHUS RETROFLEXUS) - AN OXALATE-CONTAINING PLANT1967