Citation to this article as recorded by
Adebowale, A.A., M.T. Adegoke, S.A. Sanni, M.O. Adegunwa and G.O. Fetuga, 2012. Functional properties and biscuit making potentials of sorghum-wheat flour composite. Am. J. Food Technol., 7: 372-379. CrossRefDirect Link |
Amir Mahgoub AwadElkareem, Eyad AL- Shammari 2015. Nutritional and Sensory Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour Pak. J. Nutr., 14: 841-848. CrossRef |
How to cite this article
A.M. Awadalkareem, A.I. Mustafa and A.H. El Tinay, 2008. Protein, Mineral Content and Amino Acid Profile of Sorghum Flour as Influenced by Soybean Protein Concentrate Supplementation. Pakistan Journal of Nutrition, 7: 475-479.
DOI: 10.3923/pjn.2008.475.479
URL: https://scialert.net/abstract/?doi=pjn.2008.475.479
DOI: 10.3923/pjn.2008.475.479
URL: https://scialert.net/abstract/?doi=pjn.2008.475.479