Comparison of the amino-acid composition of the protein in flour and endosperm from different types of wheat, with particular reference to variation in lysine content

This publication has 4 references indexed in Scilit:

• The content of amino-acids in white flour and bread
  British Journal of Nutrition, 1957
• Nutrients in Wheat Products, Review of Proteins of Wheat Flour
  Journal of Agricultural and Food Chemistry, 1956
• The microbiological assay of amino acids. II. The distribution of amino acids in the wheat grain
  The Analyst, 1946
• The proteins of the wheat kernel, by Thomas B. Osborne.
  Published by Smithsonian Institution ,1907