PROTEIN SUPPLEMENTATION - INFLUENCE OF PROCESSING ON SUPPLEMENTARY VALUE OF VITAMIN-B12 AND AMINO ACIDS TO PROTEINS IN WHOLE WHEAT

被引：6

作者：

SURE, B

机构：

来源：

关键词：

D O I：

10.1021/jf60042a004

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1111 / 1113

页数：3

共 11 条

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[8] Riboflavin as a factor in economy of food utilization [J].

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[10]

SURE BARNETT, 1952, ARCH PEDIATRICS, V69, P359