The lysine content of bread supplemented with soya flour, wheat gluten, dry yeast and wheat germ
- 1 February 1962
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 13 (2) , 78-83
- https://doi.org/10.1002/jsfa.2740130202
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Use of lecithin in production of bread containing defatted soya-flour as a protein supplementJournal of the Science of Food and Agriculture, 1959
- The Nutritive Value of Bread Flour Proteins as Affected by Practical Supplementation with Lactalbumin, Nonfat Dry Milk Solids, Soybean Proteins, Wheat Gluten and LysineJournal of Nutrition, 1958
- The content of amino-acids in white flour and breadBritish Journal of Nutrition, 1957
- NITROGEN BALANCE AND THE NUTRITIVE VALUE OF PROTEINSJAMA, 1957
- The Fortification of Bread with Lysine I. The Loss of Lysine During BakingJournal of Nutrition, 1951
- Bestimmung von Getreidekeimen in Vollkornpumpernickel und dunklen VollkornbrotenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1942