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- W2022961586 abstract "ABSTRACT Product formulations and processing methods were developed using seven corn‐based flours. They were fortified with various levels of sesame, chickpea, soybeans, powdered egg, nonfat dry milk, lysine, and methionine. Products were formulated to provide as closely as possible the FAO requirements for essential amino acids and to have acceptable physical, chemical, nutritional, sensory properties and cost. The overall nutritional value was increased at least by 92% as compared to similar existing products. There were no obvious differences in physical properties of the fortified flours and products as compared to commercial counterparts. The protein cost of the fortified products was less than that of food from animal sources; the PER values being the same or higher." @default.
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- W2022961586 date "1983-11-01" @default.
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- W2022961586 title "Physical, Chemical, Nutritional and Sensory Properties of Corn-Based Fortified Food Products" @default.
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- W2022961586 doi "https://doi.org/10.1111/j.1365-2621.1983.tb05049.x" @default.
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