CHEMICAL-COMPOSITION AND PROTEIN-QUALITY OF WHEAT TRITICALE CHAPATIS

被引：4

作者：

CHAWLA, VK

KAPOOR, AC

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12934.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：2015 / 2017

页数：3

共 22 条

[1] CHEMICAL AND BIOLOGICAL EVALUATION OF SOME PROTEIN FEEDS FOR POULTRY [J].

ASCARELLI, I ;

GESTETNER, B .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1962, 13 (08) :401-+

[2]

BHAT CM, 1980, J FOOD SCI TECH MYS, V17, P168

[3] PROBLEMS IN DETERMINATION OF FDNB-AVAILABLE LYSINE [J].

BOOTH, VH .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1971, 22 (12) :658-&

[4]

CHAWLA VK, 1981, THESIS HARYANA AGR U

[5]

EGGUM BO, 1968, AMINOSYREKONCENTRATI

[6] COLORIMETRIC SCREENING ASSAY FOR LYSINE IN WHEAT USING TRINITROBENZENESULFONIC ACID [J].

FELKER, P ;

LABANAUSKAS, CK ;

WAINES, G .

CROP SCIENCE, 1978, 18 (03) :489-490

[7]

HULME AC, 1931, BIOCHEM J, V25, P1015

[8] NUTRITIVE-VALUE OF TRITICALE AND THE EFFECTS OF ITS SUPPLEMENTATION TO WHEAT AND BENGAL GRAM (CICER-ARIETINUM) FLOUR [J].

JUNEJA, PK ;

KAWATRA, BL ;

BAJAJ, S .

JOURNAL OF FOOD SCIENCE, 1980, 45 (02) :328-+

[9]

KENT JDW, 1951, MODERN CEREAL CHEMIS, P601

[10] EFFECT OF BAKING ON THE NUTRITIVE-VALUE OF PAKISTANI BREAD [J].

KHAN, MA ;

EGGUM, BO .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1978, 29 (12) :1069-1075

← 1 2 3 →