The nutritive value of bread protein as influenced by the level of protein intake, the level of supplementation with L-lysine and L-threonine, and the addition of egg and milk proteins
- 1 May 1959
- journal article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 13 (2) , 151-163
- https://doi.org/10.1079/bjn19590022
Abstract
No abstract availableKeywords
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