Biological Evaluation of Protein in Steamed and Baked Breads and in Bread Ingredients
- 1 March 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (2) , 227-232
- https://doi.org/10.1111/j.1365-2621.1964.tb01723.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- THE BIOLOGICAL VALUE OF THE NITROGEN OF MIXTURES OF PATENT WHITE FLOUR AND ANIMAL FOODSPublished by Elsevier ,1926
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- A METHOD OF EXPRESSING NUMERICALLY THE GROWTH-PROMOTING VALUE OF PROTEINSPublished by Elsevier ,1919