Khan et al., 1978 - Google Patents
Effect of baking on the nutritive value of Pakistani breadKhan et al., 1978
- Document ID
- 15059069940178670572
- Author
- Khan M
- Eggum B
- Publication year
- Publication venue
- Journal of the Science of Food and Agriculture
External Links
Snippet
The nutritive value of Pakistani breads prepared from wheat, maize, rice, barley, millet, triticale and sorghum were measured chemically, by proximate, fatty acid and amino acid analyses and biologically in N‐balance experiments with growing rats. Yeast was not used …
- 235000008429 bread 0 title abstract description 107
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/807—Poultry or ruminant feed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Aliya et al. | An assessment of the protein quality and vitamin B content of commonly used fermented products of legumes and millets | |
| Khan et al. | Effect of baking on the nutritive value of Pakistani bread | |
| Khan et al. | Nutritive value of some improved varieties of legumes | |
| Axtell et al. | Digestibility of sorghum proteins. | |
| Boctor et al. | Measurement of available lysine in heated and unheated foodstuffs by chemical and biological methods | |
| Carter et al. | The available niacin values of foods for rats and their relation to analytical values | |
| Morales et al. | Nutritional value for young children of grain amaranth and maize-amaranth mixtures: effect of processing | |
| Morcos et al. | Fermented foods in common use in Egypt I. The nutritive value of kishk | |
| Steinke et al. | Biological availability to the rat of intrinsic and extrinsic iron with soybean protein isolates | |
| ONAYEMI et al. | Cowpea powders dried with methionine: preparation, storage stability, organoleptic properties, nutritional quality | |
| Asiedu et al. | Effect of processing (sprouting and/or fermentation) on sorghum and maize: II. Vitamins and amino acid composition. Biological utilization of maize protein | |
| Ezeokonkwo et al. | The potential of Terminalia catappa (tropical almond) seed as a source of dietary protein | |
| Nkama et al. | Production and nutritional quality of traditional Nigerian masa from mixtures of rice, pearl millet, cowpea, and groundnut | |
| Bressani et al. | Further studies on the enrichment of lime‐treated corn with whole soybeans | |
| ACAR et al. | Nutritional evaluation of grain amaranth for growing chickens | |
| Khan et al. | Effect of home and industrial processing on protein quality of baby foods and breakfast cereals | |
| Khan et al. | The nutritive value of some Pakistani diets | |
| Ene-Obong et al. | Protein quality of some Nigerian traditional diets based on the African yambean (Sphenostylis stenocarpa) and pigeon pea (Cajanus cajan) | |
| Moeljopawiro et al. | Bioavailability of zinc in fermented soybeans | |
| Mian et al. | Tolerance of turkeys to diets high in trypsin inhibitor activity from undertoasted soybean meals | |
| Brown | Protein in dog food | |
| Ciappellano et al. | Availability of selenium in dough and biscuit in comparison to wheat meal | |
| Pedersen et al. | The influence of milling on the nutritive value of flour from cereal grains. 5. Maize | |
| Eggum et al. | The protein quality of some Indian dishes prepared from wheat | |
| Lyimo | Evaluation of the nutritional quality and acceptability of fingermillet-based tempe as potential weaning foods in Tanzania |