Literature DB >> 14908672

The fortification of bread with lysine. I. The loss of lysine during baking.

H R ROSENBERG, E L ROHDENBURG.   

Abstract

Entities:  

Keywords:  BREAD; LYSINE

Mesh：

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Year:  1951        PMID： 14908672     DOI： 10.1093/jn/45.4.593

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


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  2 in total

1.  Supplementation of diets with proteins and amino acids.

Authors:  N W FLODIN
Journal:  Am J Public Health Nations Health       Date:  1958-10

2.  Evaluation of the protein quality of wheat grains (Grizza 155) and eight related products by the dose-response bioassay.

Authors:  L Hussein; M Abbassy; A Arafa; S R Morcos
Journal:  Z Ernahrungswiss       Date:  1979-12
  2 in total

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