Nutritive value and baking properties of bread supplemented with candida utilis
- 9 May 1973
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 24 (5) , 519-525
- https://doi.org/10.1002/jsfa.2740240504
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Chemical composition of Candida utilis and the biological quality of the yeast proteinJournal of the Science of Food and Agriculture, 1972
- Effects of High Levels of Yeast Feeding on Uric Acid Metabolism of Young MenNature, 1970
- EVALUATION OF PROTEIN IN FOODS: 1. A METHOD FOR THE DETERMINATION OF PROTEIN EFFICIENCY RATIOSCanadian Journal of Biochemistry and Physiology, 1959
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- Nutritional Improvement of Cereal Flours and Cereal Grains1Journal of the American Dietetic Association, 1946