1. Effect of adding varying levels of lysine or delactosed demineralized whey to wheat flour on growth and body composition of young rats;Al-Ani;J. Nutr.,1973
2. The components of milk, their nutritive value and the effects of processing;Ashton;Dairy Ind.,1972
3. Milchund Käseproteine, ihre ernährungs-physiologischem Eigenschaften-a Vergleich zu anderen E Eiweissquellen;Blanc;Alimenta,1978
4. New ideas for the utilization of lactose–principles of lactose manufacture;Brinkman;J. Soc. Dairy Technol.,1976
5. What the U.S. consumer knows, thinks--and practices when it comes to nutrition;Brown;Food Prod. Develop.,1978