Improving Protein Quality of Bread — Nutritional Benefits and Realities-Reference-Cited by-同舟云学术

Improving Protein Quality of Bread — Nutritional Benefits and Realities

Published:1978 Issue: Volume: Page:703-734
ISSN:0065-2598
Container-title:Nutritional Improvement of Food and Feed Proteins
language:
Short-container-title:

Author:

Betschart Antoinette A.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4684-3366-1_34.pdf

Reference89 articles.

1. Abernathy, R. P. and Ritchey, S. J. 1978. Position paper on RDA for protein for children.This volume.

2. Barrett, F. 1975. The role of bread in international nutrition. Cereal Foods World 20:323.

3. Beaton, G. H. 1975. Protein:energy ratios-guidelines in the assessment of protein nutritional quality. In “Protein Nutritional Quality of Foods and Feeds. Part 2. Quality Factors—Plant Breeding, Composition, Processing, and Anti-nutrients”, M. Friedman, Ed., Dekker, New York, pp. 619–634.

4. Beaton, G. H., and L. D. Swiss. 1974. Evaluation of the nutritional quality of food supplies: prediction of “desirable” or “safe” protein:calorie ratios. Amer. J. Clin. Nutrs. 27: 485.

5. Begum, A., Radhakrishnan, A. N., and S. M. Pereira. 1970. Effect of amino acid composition of cereal bread diets on growth of preschool children. Amer. J. Clin. Nutr. 23: 1175.

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Cereal Foods: Wheat, Corn, Rice, Barley, and Other Cereals and Their Products;The Mediterranean Diets in Health and Disease;1991

2. Improvement in the Nutritional Quality of Bread;Advances in Experimental Medicine and Biology;1991

3. Protein Complementation of Foods;Nutritional Evaluation of Food Processing;1988