AMINO-ACID-COMPOSITION OF SPAGHETTI - EFFECT OF DRYING CONDITIONS ON TOTAL AND AVAILABLE LYSINE

被引：27

作者：

DEXTER, JE

TKACHUK, R

MATSUO, RR

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13713.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：225 / 228

页数：4

共 33 条

[1]

CARNOVALE E., 1969, Quaderni della Nutrizione, V29, P41

[2] ESTIMATION OF THE AVAILABLE LYSINE IN ANIMAL-PROTEIN FOODS [J].

CARPENTER, KJ .

CHAWLA, VK ;

KAPOOR, AC .

[4]

CUBADDA R., 1968, Quaderni della Nutrizione, V28, P199

[5]

DAUN JK, 1978, CEREAL CHEM, V55, P692

[6]

Dexter J. E., 1981, Getreide, Mehl und Brot, V35, P153

[7]

DEXTER JE, 1979, CEREAL CHEM, V56, P394

[8] HIGH-TEMPERATURE DRYING - EFFECT ON SPAGHETTI PROPERTIES [J].

DEXTER, JE ;

MATSUO, RR ;

MORGAN, BC .

[9]

DEXTER JE, 1983, CEREAL CHEM, V60, P139

[10] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .