Influence of glycine and lysine on dough fermentation
- 1 December 1961
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 12 (12) , 812-817
- https://doi.org/10.1002/jsfa.2740121202
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- The determination of non-fat dry milk solids in bread by paper chromatographyThe Analyst, 1956
- Industrial Aspects of Browning ReactionIndustrial & Engineering Chemistry, 1947