Nutritive value of rye and wheat breads assessed with Aspergillus flavus
- 1 January 1977
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 25 (1) , 200-201
- https://doi.org/10.1021/jf60209a038
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Use of tetrahymena pyriformis to evaluate the relative nutritive value (RNV) of some crop cultivars and processed cerealsPlant Foods for Human Nutrition, 1976
- Use of two fungal strains as test organisms for the evaluation of relative nutritive value in cereals and legumesPlant Foods for Human Nutrition, 1976
- Microbiological assay of protein quality with Tetrahymena pyriformis WBritish Journal of Nutrition, 1966