Further Observations on the Nutritive Value of the Proteins contained in Wheat Flours of Different Extraction Rates

Autor:	E. B. Slack, Harriette Chick
Rok vydání:	1948
Předmět:	Nutrition and Dietetics Chemistry Extraction (chemistry) Wheat flour Medicine (miscellaneous) Composition (visual arts) Food science Maize starch
Zdroj:	British Journal of Nutrition. 2:205-213
ISSN:	1475-2662 0007-1145
DOI:	10.1079/bjn19480036
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9908f111a339aa81215364013ac53b2b https://doi.org/10.1079/bjn19480036 Zobrazit plný text záznamu