Effect of baking on the nutritive value of Pakistani bread
- 1 December 1978
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 29 (12) , 1069-1075
- https://doi.org/10.1002/jsfa.2740291212
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- The protein quality of some Indian dishes prepared from wheatJournal of the Science of Food and Agriculture, 1977
- Limiting Amino Acids of Triticale for the Growing Rat and PigJournal of Animal Science, 1974
- Processing damage to protein foodInternational Journal of Food Science & Technology, 1972
- Methionine Supplementation of Opaque-2 Corns for Growing SwineJournal of Animal Science, 1970
- Effect of baking and amino acid supplementation on the protein quality of arabic breadJournal of the Science of Food and Agriculture, 1968
- Determination of TryptophanActa Agriculturae Scandinavica, 1968
- Rapid Preparation of Fatty Acid Esters from Lipids for Gas Chromatographic Analysis.Analytical Chemistry, 1966
- Proteinhydrolysis: A Description of the Method Used at the Department of Animal Physiology in CopenhagenActa Agriculturae Scandinavica, 1966
- A ballistic bomb calorimeterBritish Journal of Nutrition, 1959
- Vorschlag zur Vereinheitlichung der Fettbestimmung in LebensmittelnChemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1952