HIGH-LYSINE CORN FRACTIONS AND THEIR CHARACTERISTICS

被引：3

作者：

BOOKWALTER, GN ^{[1
]}

WARNER, K ^{[1
]}

BREKKE, OL ^{[1
]}

GRIFFIN, EL ^{[1
]}

机构：

[1] USDA, ARS, NO REG RES LAB, PEORIA, IL 61604 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb01014.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：166 / 170

页数：5

共 16 条

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[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (05) : 732 - +
[3] BOOKWALTER GN, 1971, J FOOD SCI, V36, P1026, DOI 10.1111/j.1365-2621.1971.tb03338.x
[4] BREKKE OL, 1971, CEREAL CHEM, V48, P499
[5] BRESSANI R, 1966, R10 WHOFAOUNICEF NUT, P34
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