The fortification of bread with lysine. II. The nutritional value of fortified bread
- 1 June 1952
- journal article
- research article
- Published by Elsevier in Archives of Biochemistry and Biophysics
- Vol. 37 (2) , 461-468
- https://doi.org/10.1016/0003-9861(52)90207-5
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- The Fortification of Bread with Lysine I. The Loss of Lysine During BakingJournal of Nutrition, 1951
- THE EFFECTS OF BAKING AND TOASTING ON THE NUTRITIONAL VALUE OF PROTEINS1946
- The Effect of Soy Flour on the Nutritive Value of the Protein of White BreadJournal of Nutrition, 1945
- The Contribution of Non-Fat Milk Solids to the Nutritive Value of Wheat BreadsJournal of Nutrition, 1943
- The Effect of Amino-Acid Supplements and of Variations in Temperature and Duration of Heating Upon the Biological Value of Heated CaseinJournal of Nutrition, 1938
- A New Salt Mixture for Use in Experimental DietsJournal of Nutrition, 1937
- AMINO-ACIDS IN NUTRITION AND GROWTHPublished by Elsevier ,1914