The effect of a steam treatment on the feeding value of wheat
- 1 June 1964
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (6), 413-417
- https://doi.org/10.1002/jsfa.2740150612
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- The nutritive value of bread protein as influenced by the level of protein intake, the level of supplementation with L-lysine and L-threonine, and the addition of egg and milk proteinsBritish Journal of Nutrition, 1959
- CHROMATOGRAPHY OF AMINO ACIDS ON SULFONATED POLYSTYRENE RESINSJournal of Biological Chemistry, 1951
- A Salt Mixture for Use with Basal Diets Either Low or High in PhosphorusJournal of Nutrition, 1942
- The biological values of proteinBiochemical Journal, 1933