The Nature of the Supplementary Value of the Proteins in Milled Corn Meal and Milled Wheat Flour with Dried Food Yeasts
- 1 July 1948
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 36 (1) , 59-63
- https://doi.org/10.1093/jn/36.1.59
Abstract
The increased biological value of the proteins in milled enriched wheat flour with dried food yeast (G) is due to the latter's provision of the amino acid, lysine, and also possibly to one or more other dietary essentials contained therein. The increased biological value of the proteins in milled white corn meal with dried food yeast (G) is due to the latter's provision of the amino acids, lysine and tryptophane, and also possibly to one or more other dietary essentials contained therein.Keywords
This publication has 4 references indexed in Scilit:
- Further Studies on Nutritional Improvement of Cereal Flours and Cereal Grains with Yeast1Journal of the American Dietetic Association, 1947
- Nutritional Improvement of Cereal Flours and Cereal Grains1Journal of the American Dietetic Association, 1946
- Dietary Requirements for Fertility and LactationJournal of Nutrition, 1941
- THE AMINO ACID DEFICIENCIES OF BEEF, WHEAT, CORN, OATS, AND SOY BEANS FOR GROWTH IN THE WHITE RATPublished by Elsevier ,1932