Development and biological evaluation of rice flour-winged bean seed flour blends

Development and biological evaluation of rice flour-winged bean seed flour blends

Three trial supplementary fod formulations consisting of rice flour and winged bean seed flour were developed and biologically evaluated using protein efficiency ratio (PER), true digestibility (TD), biological value (BV), and net protein utilization (NPU) as indices of protein quality. Combining 60...

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Bibliographic Details
Main Author: Celestino, Cecilia U.
Other Authors: De la Paz, Margarita M., De la Paz, Margarita
Format: Thesis
Language:English
Published: 1983.
Subjects:
Rice flour.
Winged bean flour.