Literature DB >> 5668680

Nutritional value of middle eastern foodstuffs. IV. Amino acid composition.

J Jamalian, P L Pellett.   

Abstract

Entities:  

Mesh：

Substances：

Year:  1968        PMID： 5668680     DOI： 10.1002/jsfa.2740190706

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


× No keyword cloud information.
  6 in total

1.  Nutritive value of Geotricum candidum yeast prepared from decaying fruits in Egypt.

Authors:  G N Gabrial; H G El-Masry; M S Shenouda; S R Morcos
Journal:  Z Ernahrungswiss       Date:  1976-06

2.  Effect of germination on the carbohydrate, protein and amino acid contents of broad beans.

Authors:  S M Hegazi
Journal:  Z Ernahrungswiss       Date:  1974-12

3.  Changes in the nutrient components of the grains yielded from spraying wheat plants with a mixture of 2,4-D and dicamba.

Authors:  S M Hegazi; R R El-Masry; F I El-Bastawesy
Journal:  Z Ernahrungswiss       Date:  1974-12

4.  [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

5.  Protein-rich food mixtures for feeding the young in Egypt. 1. formulation.

Authors:  S R Morcos; Z Elhawary; G N Gabrial
Journal:  Z Ernahrungswiss       Date:  1981-12

6.  Phytochemical and nutritional studies on pigeon pea and kidney bean cultivated in Egypt.

Authors:  F G Habib; G H Mahran; S H Hilal; G N Gabrial; S R Morcos
Journal:  Z Ernahrungswiss       Date:  1976-06
  6 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.