Work

Chemical and nutritional quality of some Saudi Arabian dishes based on cereals and legumes 1. Proximate composition, Amino Acid contents and nutritive value

Year: 1985

Type: article

Source: Ecology of Food and Nutrition

DOI: 10.1080/03670244.1985.9990889

Authors: Abdullah Al‐Jebrin, Wajih N. Sawaya, Joseph P. Salji, Muhammed Ayaz, Jehangir K. Khalil

Institution: Riyadh Armed Forces Hospital

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2069440204

FWCI: 0.963

Cites: 12

Cited by: 15

Related to: 10