Studies on the Possibilities of Improving the Nutritive Value of Swedish Wheat Bread: II. The effect of supplementation with lysine, threonine, methionine, valine and tryptophan
- 1 August 1960
- journal article
- Published by Wiley in Acta Physiologica Scandinavica
- Vol. 48 (3-4) , 295-301
- https://doi.org/10.1111/j.1748-1716.1960.tb01863.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Studies on the Possibilities of Improving the Nutritive Value of Swedish Wheat Bread I. The effect of lysine supplementationActa Physiologica Scandinavica, 1960
- Bread and the Growth of Weanling Rats: the Lysine-Threonine BalanceNature, 1958
- Nutritive Value of Bread Protein Fortified with Amino AcidsScience, 1958
- The fortification of bread with lysine. III. Supplementation with essential amino acidsArchives of Biochemistry and Biophysics, 1954
- The Influence of Protein and Certain Amino Acids, Particularly Threonine, on the Deposition of Fat in the Liver of the RatJournal of Nutrition, 1953
- Rapid Modified Procedure for Determination of Kjeldahl NitrogenAnalytical Chemistry, 1953
- Improving the Nutritive Value of Cereal Grains I. Improvement in the Efficiency of the Proteins in Milled Wheat Flour with Lysine, Valine, Threonine and an Extract from Condensed Fish SolublesJournal of Nutrition, 1953
- MEDIA FOR LEUCONOSTOC MESENTEROIDES P-60 AND LEUCONOSTOC CITROVORUM 8081Journal of Biological Chemistry, 1949
- CHOLINE IN THE NUTRITION OF CHICKSJournal of Biological Chemistry, 1941