EFFECT OF BAKING ON THE NUTRITIVE-VALUE OF PAKISTANI BREAD

被引：24

作者：

KHAN, MA ^{[1
]}

EGGUM, BO ^{[1
]}

机构：

[1] NATL INST ANIM SCI,DEPT ANIM PHYSIOL & CHEM,ROLIGHEDSVEJ 25,DK-1958 COPENHAGEN,DENMARK

来源：

关键词：

D O I：

10.1002/jsfa.2740291212

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1069 / 1075

页数：7

共 29 条

[1]

ALI SM, 1976, NUTRITION SURVEY NO

[2]

[Anonymous], 1970, OFFICIAL METHODS ANA

[3]

Bender A. E., 1972, Journal of Food Technology, V7, P239

[4]

BENDER AE, 1968, SCIENCE NY, V127, P874

[5]

CLEGG KM, 1958, P NUTR SOC, P17

[6] PROTEIN QUALITY OF SOME INDIAN DISHES PREPARED FROM WHEAT [J].

EGGUM, BO ;

DUGGAL, SK .

[7]

EGGUM BO, 1968, AMINOSYREKONCENTRATI

[8]

EGGUM BO, 1973, 406 FORS BER COP

[9]

EGGUM BO, 1975, BREEDING SEED PROTEI

[10]

EGGUM BO, 1968, ACTA AGR SCAND, V18, P122