Amino Acid Composition of Bread Proteins-Reference-Cited by-同舟云学术

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Amino Acid Composition of Bread Proteins

Published:1958-07 Issue:7 Volume:34 Page:724-726
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Block Richard J.,Mandl Richard H.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference10 articles.

1. Amino acids and proteins: their place in human nutrition problems;Flodin;J. Agric. Food Chem.,1953

2. The bread problem;King;Sci. Prog.,1957

3. Amino-acids in nutrition and growth;Osborne;J. Biol. Chem.,1914

4. The nutritive value of bread flour proteins as affected by practical supplementation with lactalbumin, nonfat dry milk solids, soybean proteins, wheat gluten and lysine;Howard;J. Nutrition,1958

5. Problems in meeting amino acid requirements;Elvehjem;J. Am. Dietet. A.,1956

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. Nutritive Value of Commercial Breads;Journal of the American Dietetic Association;1959-03

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