High‐protein breads and the growth of weanling rats
- 1 January 1962
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 13 (1) , 1-6
- https://doi.org/10.1002/jsfa.2740130101
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The quality of the protein in germ and milk breads as shown by the growth of weanling rats: The significance of the lysine contentJournal of the Science of Food and Agriculture, 1960
- The Amino Acid Composition and the Nutritive Value of ProteinsJournal of Nutrition, 1959
- 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 proteinsBritish Journal of Nutrition, 1959
- Effect on the Growth-rate of Weanling Rats of supplementing the Protein of White Bread with l-LysineNature, 1956