A Comparison of the Efficiencies of Free Lysine and of Roller-Dried Skim Milk, Fish Protein and Soya Bean Protein for the Supplementation of Wheat Bread-Reference-Cited by-同舟云学术

A Comparison of the Efficiencies of Free Lysine and of Roller-Dried Skim Milk, Fish Protein and Soya Bean Protein for the Supplementation of Wheat Bread

Published:1961-11 Issue:3-4 Volume:53 Page:366-375
ISSN:0001-6772
Container-title:Acta Physiologica Scandinavica
language:en
Short-container-title:

Author:

Ericson L.-E.,Larsson S.,Lid G.

Publisher

Wiley

Subject

Physiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1748-1716.1961.tb02294.x/fullpdf

Reference38 articles.

1. Amino acid balance at supernormal dietary levels;Almquist;Proc. Soc. exp. Biol. (N. Y.),1949

2. The lysine requirement of eight-week old chickens;Bird;Poultry Sci.,1953

3. Relationship of protein level to the minimum lysine requirement of the rat;Bressani;J. Nutr.,1958

4. The effect of lysine supplementation on the protein efficiency of high-protein breads;Brown;Cereal Chem.,1959

5. The availability of lysine in wheat, flour, bread and gluten;Calhoun;J. Nutr.,1960

Cited by 12 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. Nutritional aspects of soy protein products;Journal of the American Oil Chemists' Society;1977-06

2. The Amino Acid Fortification of Cereals;New Protein Foods;1974

3. Some Aspects on the Metabolic Effect of Amino Supplementation of Pig Diets;Acta Veterinaria Scandinavica;1966-03

4. A Comparison of the Biological Value of Various Types of Swedish Bread and the Effect of Added Lysine;Acta Physiologica Scandinavica;1966-01

5. Über die Bestimmung des biologischen Eiweißwertes mitTetrahymena pyriformis W. 3. Mitt. Die Wirkung von Aminosäurezusätzen und Lagerdauer auf den Eiweißwert von Getreidemehlen;Food / Nahrung;1966