Literature DB >> 16745404

The supplementary relationships between the proteins of wheat and rye breads and those of the pea (Pisum sativum).

Z Markuze1.   

Abstract

Entities:  

Year:  1934        PMID： 16745404      PMCID： PMC1253214          DOI： 10.1042/bj0280463

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


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  1 in total

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

Authors:  S K Kon; Z Markuze
Journal:  Biochem J       Date:  1931       Impact factor: 3.857
  1 in total

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