EFFECT OF TOASTING ON THE NUTRITIVE VALUE OF BREAD
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb14500.x/fullpdf
Reference17 articles.
1. Availability of Lysine in Wholewheat Bread and in Selected Breakfast Cereal
2. Multiple Range and Multiple F Tests
Cited by 14 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. ACCUMULATION OF 5-HYDROXYMETHYL-2-FURFURAL DURING TOASTING OF WHITE BREAD SLICES;Journal of Food Process Engineering;2012-03-05
2. Improvement in the Nutritional Quality of Bread;Advances in Experimental Medicine and Biology;1991
3. Nutritional improvement of bread with lysine and .gamma.-glutamyllysine;Journal of Agricultural and Food Chemistry;1990-11
4. Effects of Home Food Preparation Practices on Nutrient Content of Foods;Nutritional Evaluation of Food Processing;1988
5. Relationships of Available Lysine to Lignin, Color and Protein Digestibility of Selected Wheat-Based Breakfast Cereals;Journal of Food Science;1987-11
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