Cooked maize (Giza-2 nixtamal) was grinded to prepare maize dough (masa) and baked. The produced maize bread was chemically and nutritionally evaluated. Supplementation was carried out with 1-lysine 0.5%, methionine 0.3% and a mixture of the same two materials at same concentrations, together with a control. The mixture gave the best gain in body weight, PER and FER.
KHORSHID, A. M., EL-TAWIL, A. R., & ISMAIL, F. A. (2001). CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD. Egyptian Journal of Agricultural Research, 79(2), 683-698. doi: 10.21608/ejar.2001.318863
MLA
AHMED M. KHORSHID; AMER R. EL-TAWIL; FERIAL A. ISMAIL. "CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD", Egyptian Journal of Agricultural Research, 79, 2, 2001, 683-698. doi: 10.21608/ejar.2001.318863
HARVARD
KHORSHID, A. M., EL-TAWIL, A. R., ISMAIL, F. A. (2001). 'CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD', Egyptian Journal of Agricultural Research, 79(2), pp. 683-698. doi: 10.21608/ejar.2001.318863
VANCOUVER
KHORSHID, A. M., EL-TAWIL, A. R., ISMAIL, F. A. CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD. Egyptian Journal of Agricultural Research, 2001; 79(2): 683-698. doi: 10.21608/ejar.2001.318863
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