The nutritive value of bread protein as influenced by the level of protein intake, the level of supplementation with L-lysine and L-threonine, and the addition of egg and milk proteins-Reference-Cited by-同舟云学术

The nutritive value of bread protein as influenced by the level of protein intake, the level of supplementation with L-lysine and L-threonine, and the addition of egg and milk proteins

Published:1959-05 Issue:2 Volume:13 Page:151-163
ISSN:0007-1145
Container-title:British Journal of Nutrition
language:en
Short-container-title:Br J Nutr

Author:

Hutchinson J. B.,Moran T.,Pace J.

Publisher

Cambridge University Press (CUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference21 articles.

1. The fortification of bread with lysine. III. Supplementation with essential amino acids

2. THE UTILIZATION OF THE NITROGEN OF AMMONIUM SALTS, UREA, AND CERTAIN OTHER COMPOUNDS IN THE SYNTHESIS OF NON-ESSENTIAL AMINO ACIDS IN VIVO

3. CHROMATOGRAPHY OF AMINO ACIDS ON SULFONATED POLYSTYRENE RESINS

4. The content of amino-acids in white flour and bread

5. A Salt Mixture for Use with Basal Diets Either Low or High in Phosphorus

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