Subject
Nutrition and Dietetics,Food Science
Reference13 articles.
1. 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
2. The fortification of bread with lysine. 2. The nutritional value of fortified bread;Rosenberg;Arch. Biochem.,1952
3. The improvement of the protein quality of white rice by lysine supplementation;Rosenberg;J. Nutrition,1957
4. Bubl, E. C.: The relative merits of animal and plant proteins. In Proc. Ninth Research Conf., American Meat Inst., Chicago, 1957.
5. Nutritive value of bread protein fortified with amino acids;Bender;Science,1958