The Loss of Added Lysine and Threonine During the Baking of Wheat Bread
- 1 September 1961
- journal article
- research article
- Published by Wiley in Acta Physiologica Scandinavica
- Vol. 53 (1), 85-98
- https://doi.org/10.1111/j.1748-1716.1961.tb02266.x
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
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- Studies on the Possibilities of Improving the Nutritive Value of Swedish Wheat Bread I. The effect of lysine supplementationActa Physiologica Scandinavica, 1960
- 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
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- Rapid Modified Procedure for Determination of Kjeldahl NitrogenAnalytical Chemistry, 1953
- The fortification of bread with lysine. II. The nutritional value of fortified breadArchives of Biochemistry and Biophysics, 1952