LOSS OF SUPPLEMENTAL LYSINE AND THREONINE DURING THE BAKING OF BREAD-Reference-Cited by-同舟云学术

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LOSS OF SUPPLEMENTAL LYSINE AND THREONINE DURING THE BAKING OF BREAD

Published:1979-01 Issue:1 Volume:44 Page:271-273
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MURATA KIKU,TAKARADA SUMIKO,NOGAWA MASAKO

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb10060.x/fullpdf

Reference13 articles.

1. Relationship of Protein Level to the Minimum Lysine Requirement of the Rat

2. The Loss of Added Lysine and Threonine During the Baking of Wheat Bread

3. Essential Amino Acid Committe , A committee for Amino Acid Fortification to bread in school lunch program.

Cited by 8 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. In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins;Food & Function;2024

2. Structure of Starch in Food: Interaction of Starch and Sugars with Other Food Components;Dietary Starches and Sugars in Man: A Comparison;1989

3. Amino Acid Composition of Spaghetti: Effect of Drying Conditions on Total and Available Lysine;Journal of Food Science;1984-01

4. THE INFLUENCE OF MAILLARD BROWNING AND OTHER FACTORS ON THE STABILITY OF FREE TRYPTOPHAN;Journal of Food Processing and Preservation;1983-03

5. B;Foods and Food Production Encyclopedia;1982

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