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Literature DB >> 13890564

The loss of added lysine and threonine during the baking of wheat bread.

Abstract

Entities: Chemical Species

Keywords: AMINO ACIDS; COOKERY

Source DB: PubMed Journal: Acta Physiol Scand ISSN： 0001-6772

× No keyword cloud information.

1 in total

Authors: S Larsson; T Nilsson; B Olsson
Journal: Acta Vet Scand Date: 1966 Impact factor: 1.695

1 in total