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Amino acid profiles and protein quality of cooked cassava leaves or 'saka-saka'

Delphin Diasolua Ngudi UGent, Yu-Haey Kuo UGent and Fernand Lambein UGent (2003) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 83(6). p.529-534
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
cassava, konzo, protein quality, methionine deficiency, cyanogens, NINHYDRIN METHOD, FOOD, TRYPTOPHAN, COOKING, LEAF
journal title
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
J. Sci. Food Agric.
volume
83
issue
6
pages
529-534 pages
Web of Science type
Article
Web of Science id
000182682600005
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
0.978 (2003)
JCR rank
5/29 (2003)
JCR quartile
1 (2003)
ISSN
0022-5142
DOI
10.1002/jsfa.1373
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
346902
handle
http://hdl.handle.net/1854/LU-346902
date created
2006-10-02 16:56:00
date last changed
2013-01-30 09:42:42
@article{346902,
  author       = {Diasolua Ngudi, Delphin and Kuo, Yu-Haey and Lambein, Fernand},
  issn         = {0022-5142},
  journal      = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
  keyword      = {cassava,konzo,protein quality,methionine deficiency,cyanogens,NINHYDRIN METHOD,FOOD,TRYPTOPHAN,COOKING,LEAF},
  language     = {eng},
  number       = {6},
  pages        = {529--534},
  title        = {Amino acid profiles and protein quality of cooked cassava leaves or 'saka-saka'},
  url          = {http://dx.doi.org/10.1002/jsfa.1373},
  volume       = {83},
  year         = {2003},
}

Chicago
Diasolua Ngudi, Delphin, Yu-Haey Kuo, and Fernand Lambein. 2003. “Amino Acid Profiles and Protein Quality of Cooked Cassava Leaves or ‘Saka-saka’.” Journal of the Science of Food and Agriculture 83 (6): 529–534.
APA
Diasolua Ngudi, D., Kuo, Y.-H., & Lambein, F. (2003). Amino acid profiles and protein quality of cooked cassava leaves or “saka-saka.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 83(6), 529–534.
Vancouver
1.
Diasolua Ngudi D, Kuo Y-H, Lambein F. Amino acid profiles and protein quality of cooked cassava leaves or “saka-saka.”JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2003;83(6):529–34.
MLA
Diasolua Ngudi, Delphin, Yu-Haey Kuo, and Fernand Lambein. “Amino Acid Profiles and Protein Quality of Cooked Cassava Leaves or ‘Saka-saka’.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 83.6 (2003): 529–534. Print.