The influence of milling on the nutritive value of flour from cereal grains. 7. Vitamins and tryptophan-Reference-Cited by-同舟云学术

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The influence of milling on the nutritive value of flour from cereal grains. 7. Vitamins and tryptophan

Published:1985 Issue:2 Volume:35 Page:175-180
ISSN:0377-3205
Container-title:Qualitas Plantarum Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Heged�s M.,Pedersen Birthe,Eggum B. O.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science,Plant Science,Food Science,Chemistry (miscellaneous),Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/BF01092134.pdf

Reference20 articles.

1. Bech-Andersen S (1984) Tryptophan determination in feedstuffs (Personal Communication)

2. Difco (1968) Difco Supplementary Literature. Detroit: Difco Laboratories

3. Frigg M (1976) Bio-availability of biotin in cereals. Poultry Sci 55:2310?2318

4. Juliano BO (1972) The rice caryopsis and its composition. In: Houston DF (ed) Rice, Chemistry and Technology. Minnesota: AACC, pp 16?74

5. Latham MC (1969) Human Nutrition in Tropical Africa. Rome: FAO

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