[Biological value of a soy-corn-wheat based noodle (macaroni) supplemented with lysine (author's transl)].

@article{Lago1977BiologicalVO,
  title={[Biological value of a soy-corn-wheat based noodle (macaroni) supplemented with lysine (author's transl)].},
  author={Ellen S. Lago and T M de Araujo and Francisca Martins Bion and L P De Freitas and J dos S Nascimento and Ra{\'u}l Vieira and N Chaves},
  journal={Revista brasileira de pesquisas medicas e biologicas},
  year={1977},
  volume={10 1},
  pages={15-9}
}
The biological value of a soy-corn-wheat based noodle (macaroni) prepared by the General Food Corporation was studied. The protein level of the noodle was of 20.5g%. Thirty-six Albino rats were used in this experimental. The animals were divided into sex groups of six animals each. The experimental groups were fed: a) cooked macaroni without lysine; and b… CONTINUE READING