Algae as Sources of Lysine and Threonine in Supplementing Wheat and Bread Diets
- 21 September 1956
- journal article
- other
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 124 (3221), 536-537
- https://doi.org/10.1126/science.124.3221.536
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Nitrogen Metabolism in Scenedesmus as Affected by Environmental Changes.Plant Physiology, 1955
- A Comparison of the Compositions of Some Algal ProteinsAnnals of Botany, 1954
- The Growth and Inorganic Nutrition of Scenedesmus obliquus in Mass Culture.Plant Physiology, 1954
- The fortification of bread with lysine. III. Supplementation with essential amino acidsArchives of Biochemistry and Biophysics, 1954
- Improving the Nutritive Value of Cereal Grains I. Improvement in the Efficiency of the Proteins in Milled Wheat Flour with Lysine, Valine, Threonine and an Extract from Condensed Fish SolublesJournal of Nutrition, 1953
- THE AMINO ACID COMPOSITION OF CHLORELLA aJournal of Food Science, 1953
- Algae ( Chlorella ) as a Source of Nutrients for the ChickScience, 1952
- The composition of the bulk proteins of ChlorellaBiochemical Journal, 1952