RELATIONSHIPS OF AVAILABLE LYSINE TO LIGNIN, COLOR AND PROTEIN DIGESTIBILITY OF SELECTED WHEAT-BASED BREAKFAST CEREALS

被引：17

作者：

MCAULEY, JA ^{[1
]}

KUNKEL, ME ^{[1
]}

ACTON, JC ^{[1
]}

机构：

[1] CHARTER BY THE SEA HOSP,ST SIMONS,GA 31522

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb05883.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1580 / &

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