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Browsing Research Articles (Food Science) by Subject "Lysine availability"

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Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

Serrem, C.A. (Charlotte Atsango); De Kock, Henrietta Letitia; Taylor, J.R.N. (John Reginald Nuttall) (Wiley-Blackwell, 2011)

Biscuits were produced by compositing sorghum or bread wheat flours with defatted soy flour. Compared to the 100% cereal biscuits, sorghum-soy and bread wheat-soy 1:1 ratio composite biscuits had at least double the ...

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