LOSS OF ADDED LYSINE AND THREONINE DURING BAKING OF WHEAT BREAD

被引：19

作者：

ERICSON, LE

LARSSON, S

LID, G

机构：

来源：

ACTA PHYSIOLOGICA SCANDINAVICA | 1961年 / 53卷 / 01期

关键词：

D O I：

10.1111/j.1748-1716.1961.tb02266.x

中图分类号：

Q4 [生理学];

学科分类号：

071003 ;

摘要：

引用

页码：85 / &

共 21 条

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[10] THE NUTRITIVE VALUE OF BREAD PROTEIN AS INFLUENCED BY THE LEVEL OF PROTEIN INTAKE, THE LEVEL OF SUPPLEMENTATION WITH L-LYSINE AND L-THREONINE, AND THE ADDITION OF EGG AND MILK PROTEINS [J].

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