A Yeast-Leavened, Low-Protein Bread for Research Diets-Reference-Cited by-同舟云学术

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A Yeast-Leavened, Low-Protein Bread for Research Diets

Published:1965-11 Issue:5 Volume:47 Page:405-407
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Steele Betty F.,Hjortland Marthana C.,Block Walter D.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference7 articles.

1. The biological value of milk and egg protein in human subjects;Sumner;J. Nutr.,1938

2. The quantitative amino acid requirements of young women. 1 Threonine;Leverton;J. Nutr.,1956

3. Amino acid requirements of men and women. 1. Lysine;Clark;J. Nutr.,1957

4. Effect of protein and of free L-methionine intake on amino acid excretion by human subjects;Block;J. Nutr.,1965

5. Boric acid modification of Kjeldahl method for crop and soil analysis;Scales;Indust. Eng. Chem.,1920

Cited by 1 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. Low-Gluten Loaves for a Wheat-, Rye-, and Oat-Free Diet;Journal of the American Dietetic Association;1968-06

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