Effect of Baking on Amino Acids in Pizza Crust
- 1 March 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (2) , 674-675
- https://doi.org/10.1111/j.1365-2621.1982.tb10151.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- EFFECT OF BAKING AND TOASTING ON THE PROTEIN QUALITY AND LYSINE AVAILABILITY OF BREADJournal of Food Processing and Preservation, 1980
- EFFECT OF TOASTING ON THE NUTRITIVE VALUE OF BREADJournal of Food Science, 1977
- EFFECTS OF CONVENTIONAL BAKING, MICROWAVE BAKING, AND STEAMING ON THE NUTRITIVE VALUE OF REGULAR AND FORTIFIED BREADSJournal of Food Science, 1977