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Literature DB >> 16744714

The biological values of the proteins of breads baked from rye and wheat flours alone or combined with yeast or soya bean flour.

Abstract

Entities: Species

Year: 1931 PMID： 16744714 PMCID： PMC1260776 DOI： 10.1042/bj0251476

Source DB: PubMed Journal: Biochem J ISSN： 0264-6021 Impact factor: 3.857

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9 in total

Authors: T F Macrae; M M El-Sadr; K C Sellers
Journal: Biochem J Date: 1942-06 Impact factor: 3.857

Authors: Z Markuze
Journal: Biochem J Date: 1937-11 Impact factor: 3.857

Authors: S Bartlett; K M Henry; S K Kon; L W Osborne; S Y Thompson; J Tinsley
Journal: Biochem J Date: 1938-11 Impact factor: 3.857

Authors: Z Markuze
Journal: Biochem J Date: 1934 Impact factor: 3.857

Authors: T W Birch; H Chick; C J Martin
Journal: Biochem J Date: 1937-11 Impact factor: 3.857

Authors: H Chick; E B Slack
Journal: Biochem J Date: 1945 Impact factor: 3.857

Authors:
Journal: Am J Public Health Nations Health Date: 1932-04

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

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

9 in total