A COMPARISON OF EFFICIENCIES OF FREE LYSINE AND OF ROLLER-DRIED SKIM MILK, FISH PROTEIN AND SOYA BEAN PROTEIN FOR SUPPLEMENTATION OF WHEAT BREAD

被引：10

作者：

ERICSON, LE

LID, G

LARSSON, S

机构：

来源：

ACTA PHYSIOLOGICA SCANDINAVICA | 1961年 / 53卷 / 3-4期

关键词：

D O I：

10.1111/j.1748-1716.1961.tb02294.x

中图分类号：

Q4 [生理学];

学科分类号：

071003 ;

摘要：

引用

页码：366 / &

共 39 条

[1]

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[4]

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[5]

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[9] LOSS OF ADDED LYSINE AND THREONINE DURING BAKING OF WHEAT BREAD [J].

ERICSON, LE ;

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ACTA PHYSIOLOGICA SCANDINAVICA, 1961, 53 (01) :85-&

[10] EFFECT OF PROTEIN LEVEL ON THE LYSINE REQUIREMENT OF THE CHICK [J].

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