Literature DB >> 13806945

The availability of lysine in wheat, flour, bread and gluten.

W K Calhoun, F N Hepburn, W B Bradley.   

Abstract

Entities:  

Keywords:  BREAD/chemistry; FLOUR/chemistry; GLUTEN/chemistry; LYSINE; WHEAT/chemistry

Mesh：

Substances：

Year:  1960        PMID： 13806945     DOI： 10.1093/jn/70.3.337

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


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  1 in total

1.  [A possibility to improve the protein quality of Baladi bread by enrichment with synthetic amino acids].

Authors:  L Hussein; G N Gabrial; S R Morcos
Journal:  Z Ernahrungswiss       Date:  1973-09
  1 in total

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