The Loss of Added Lysine During the Baking of a Soft Bread with an Exceptionally High Content of Reducing Sugar
Author:
Publisher
Wiley
Subject
Physiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1748-1716.1962.tb02419.x/fullpdf
Reference12 articles.
1. The loss of added lysine and threonine during the baking of wheat bread;Ericson;Acta physiol. scand.,1961
2. A comparison of the efficiencies of free L-lysine- HCl, roller-dried skim milk, fish protein and soya protein for the supplementation of wheat bread;Ericson;Acta physiol. scand.,1961
3. The influence of protein and certain amino acids, particularly threonine on the deposition of fat in the liver of the rat;Harper;J. Nutr.,1953
4. Choline in the nutrition of chicks;Hegsted;J. biol. Chem.,1941
Cited by 4 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. The Amino Acid Fortification of Cereals;New Protein Foods;1974
2. A Comparison of the Biological Value of Various Types of Swedish Bread and the Effect of Added Lysine;Acta Physiologica Scandinavica;1966-01
3. The effect of heat in drying on the nutritive value of wheat for animal feed;Journal of the Science of Food and Agriculture;1965-07
4. Amino Acid Composition of Rye Flour and the Influence of Amino Acid Supplementation of Rye Flour and Bread on Growth, Nitrogen Efficiency Ratio and Liver Fat in the Growing Rat;The Journal of Nutrition;1964-03-01
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