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Use ofAspergillus flavus to evaluate the relative nutritive value in cultivars of rye, wheat and triticale

  • Published:1976-10 Issue:10 Volume:27 Page:943-950
  • ISSN:0022-5142
  • Container-title:Journal of the Science of Food and Agriculture
  • language:en
  • Short-container-title:J. Sci. Food Agric.

Author:

Mohyuddin Mirza,Sharma Trilok R.,Kaul Avtar K.,Niemann Ernst G.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference20 articles.

1. ; In Nuclear Techniques for Seed Protein Improvement 1973, p. 321, FAO/IAEA, Vienna.

2. In Nuclear Techniques for Seed Protein Improvement 1973, p. 391, FAO/IAEA, Vienna.

3. Need for rapid assays of protein quality

4. In Nuclear Techniques for Seed Protein Improvement 1973, p. 1, FAO/IAEA, Vienna.

5. ; ; In Report of Tenth Dry Bean Research Conference, Davis, California 1971, p. 84, ARS, USDA.

Cited by 9 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. Evaluation of protein nutritive value in barley and wheat cultivars usingAspergillus flavus;Qualitas Plantarum Plant Foods for Human Nutrition;1986-03

2. Food Science;Food and Nutrition Bulletin;1986-03

3. Mikrobiologische Bestimmungsverfahren;Qualitas Plantarum Plant Foods for Human Nutrition;1979-12

4. Evaluation of protein quality in breakfast foods usingAspergillus flavus;Qualitas Plantarum Plant Foods for Human Nutrition;1978-12

5. Nutritive value of some turkey diets and high protein meals assessed with the fungus Aspergillus flavus;Qualitas Plantarum Plant Foods for Human Nutrition;1978-12
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