Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize

Maize grains are consumed majorly in the form of unleavened flat bread (chapatti) in the South East Asian region. The landraces are better accepted for their chapatti-making attributes such as grain color and good organoleptic properties. However, these cultivars are low in essential amino acids, pa...

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Detalles Bibliográficos
Autores principales: Kaur, Navjot, Kumar, Ramesh, Singh, Alla, Shobha, D., Das, Abhijit Kumar, Chaudhary, Dharampaul, Kaur, Yashmeet, Kumar, Pardeep, Sharma, Priti, Singh, Baljit
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9727395/
https://www.ncbi.nlm.nih.gov/pubmed/36505234
http://dx.doi.org/10.3389/fnut.2022.963368

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9727395/
https://www.ncbi.nlm.nih.gov/pubmed/36505234
http://dx.doi.org/10.3389/fnut.2022.963368

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