COVALENT ATTACHMENT OF NEACETYL LYSINE, N?-BENZYLIDENE LYSINE, AND THREONINE TO WHEAT GLUTEN FOR NUTRITIONAL IMPROVEMENT
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb04090.x/fullpdf
Reference17 articles.
1. On the Peptides of L-Lysine1,2
2. Spectrophotometric cysteine analysis
3. Rapid micro Kjeldahl digestion of cereal grains and other biological materials
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2. Amino acid grafting of β-lactoglobulin mediated by phosphorus oxychloride;International Journal of Biological Macromolecules;1995-01
3. Dry beans ofphaseolus. A review. Part 1. Chemical composition: Proteins;C R C Critical Reviews in Food Science and Nutrition;1984-01
4. Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen in Food Systems;Advances in Food Research;1982
5. Nutrtional Evaluation of Covalently Lysine Enriched Wheat Gluten by Tetrahymena Bioassay;Journal of Food Science;1981-11
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