EFFECTS OF VARIED LEVELS AND A SINGLE DAILY SUPPLEMENT OF LYSINE ON NUTRITIONAL IMPROVEMENT OF WHEAT FLOUR PROTEINS

被引：15

作者：

YANG, SP

CLARK, HE

VAIL, GE

机构：

来源：

JOURNAL OF NUTRITION | 1961年 / 75卷 / 02期

关键词：

D O I：

10.1093/jn/75.2.241

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：241 / &

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[9] EFFECT OF LEVEL OF PROTEIN FEEDING UPON NUTRITIONAL VALUE OF LYSINE-FORTIFIED BREAD FLOUR [J].

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[10] THE SUPPLEMENTARY RELATIONSHIPS BETWEEN THE PROTEINS OF DAIRY PRODUCTS AND THOSE OF BREAD AND POTATO AS AFFECTED BY THE METHOD OF FEEDING - WITH A NOTE ON THE VALUE OF SOYA-BEAN PROTEIN [J].

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