HIGHLIGHTS
- who: Kefale B and Abrha E from the Ethiopian Institute of Agricultural Research, Holeta have published the article: Sweet lupine recipe development and nutritional content of recipe at Holeta, Ethiopia, in the Journal: (JOURNAL)
- what: The result of the study shows in the range of the pervious study.
- how: The experiments were designed in completely randomized design (CRD).
SUMMARY
The protein quality of a food can be predicted based on its amino_acid composition and protein digestibility. Sweet lupine has low sulphur amino_acid content. The main advantages of lupine use . . .
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