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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)
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Keywords
cassava, konzo, protein quality, methionine deficiency, cyanogens, NINHYDRIN METHOD, FOOD, TRYPTOPHAN, COOKING, LEAF

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Citation

Please use this url to cite or link to this publication:

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.
@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},
}

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