BIOLOGICAL EVALUATION OF PROTEIN IN STEAMED + BAKED BREADS + IN BREAD INGREDIENTS

被引：7

作者：

GOTTHOLD, ML

KENNEDY, BM

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1964.tb01723.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：227 / &

共 15 条

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[8] New salt mixture for use in experimental diets [J].

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[9]

KENNEDY BM, 1960, CEREAL CHEM, V37, P535

MILLER, DS ;

BENDER, AE .