Bread and the Growth of Weanling Rats: the Lysine-Threonine Balance
- 1 June 1958
- journal article
- Published by Springer Nature in Nature
- Vol. 181 (4625) , 1733-1734
- https://doi.org/10.1038/1811733a0
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Nutritional Improvement of White Flour with Protein and Amino Acid SupplementsJournal of Nutrition, 1957
- Effect on the Growth-rate of Weanling Rats of supplementing the Protein of White Bread with l-LysineNature, 1956
- Nutritive value of the protein of white and wholemeal bread in relation to the growth of ratsProceedings of the Royal Society of London. B. Biological Sciences, 1956
- The fortification of bread with lysine. III. Supplementation with essential amino acidsArchives of Biochemistry and Biophysics, 1954
- Influence of lysine, valine and threonine additions on the efficiency of the proteins of whole wheatArchives of Biochemistry and Biophysics, 1952
- A Salt Mixture for Use with Basal Diets Either Low or High in PhosphorusJournal of Nutrition, 1942