He reported a decrease of about 50 percent in protein quality from maize (0.74) to arepa (0.33), although there was some increase in protein digestibility. Use of QPM High protein quality maize has been used to make arepas. Chavez ( 1anbsp;...
|Title||:||Maize in Human Nutrition|
|Author||:||Food and Agriculture Organization of the United Nations|
|Publisher||:||Food & Agriculture Org. - 1992-01|