Literature DB >> 13514536

The nutritive value of bread flour proteins as affected by practical supplementation with lactalbumin, nonfat dry milk solids, soybean proteins, wheat gluten and lysine.

H W HOWARD, W J MONSON, C D BAUER, R J BLOCK.   

Abstract

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Keywords:  FLOUR; PROTEINS/metabolism

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Year:  1958        PMID： 13514536     DOI： 10.1093/jn/64.1.151

Source DB:  PubMed          Journal:  J Nutr        ISSN： 0022-3166            Impact factor:   4.798


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  1 in total

Review 1.  Nutritional aspects of soy protein products.

Authors:  I E Leiner
Journal:  J Am Oil Chem Soc       Date:  1977-06       Impact factor: 1.849
  1 in total

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