The quality of the protein in germ and milk breads as shown by the growth of weanling rats: The significance of the lysine content
- 1 October 1960
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 11 (10), 576-582
- https://doi.org/10.1002/jsfa.2740111005
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- 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
- Biological Availability of LysineJournal of Nutrition, 1958
- The Nutritive Value of Bread Flour Proteins as Affected by Practical Supplementation with Lactalbumin, Nonfat Dry Milk Solids, Soybean Proteins, Wheat Gluten and LysineJournal of Nutrition, 1958
- The content of amino-acids in white flour and breadBritish Journal of Nutrition, 1957
- Proceedings of the Biochemical SocietyBiochemical Journal, 1957
- Effect on the Growth-rate of Weanling Rats of supplementing the Protein of White Bread with l-LysineNature, 1956
- CHROMATOGRAPHY OF AMINO ACIDS ON SULFONATED POLYSTYRENE RESINSJournal of Biological Chemistry, 1951