Availability of Lysine in Wholewheat Bread and in Selected Breakfast Cereal
- 1 November 1962
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 27 (6) , 609-616
- https://doi.org/10.1111/j.1365-2621.1962.tb00149.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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- The availability of lysine in groundnut biscuits used in the treatment of kwashiorkor. 2British Journal of Nutrition, 1961
- The Availability of Lysine in Wheat, Flour, Bread and GlutenJournal of Nutrition, 1960
- Evaluation of Protein in FoodsJournal of Nutrition, 1960
- The content of amino-acids in white flour and breadBritish Journal of Nutrition, 1957
- Quantification of the ninhydrin color reaction as applied to paper chromatographyArchives of Biochemistry and Biophysics, 1956
- Two-Dimensional Chromatography of Amino Acids on Buffered PapersAnalytical Chemistry, 1953
- Availability of Amino Acids in Some FoodsJournal of Nutrition, 1948
- THE EFFECT OF HEAT UPON THE BIOLOGICAL VALUE OF CEREAL PROTEINS AND CASEINJournal of Biological Chemistry, 1931
- A METHOD OF EXPRESSING NUMERICALLY THE GROWTH-PROMOTING VALUE OF PROTEINSPublished by Elsevier ,1919