Utilization of amino acids in casein-lactalbumin and wheat gluten when equalized to levels of the FAO pattern
| Autor: | Donald E. Keyser, Pela F. Braucher, Ellen H. Morse, Phyllis T. Brown, Ruth E. Tucker, Virginia T. Dawson, Susan B. Merrow, Robert P. Clarke |
|---|---|
| Rok vydání: | 1969 |
| Předmět: |
Adult
Male Nitrogen balance Adolescent Glutens Nitrogen Medicine (miscellaneous) Wheat gluten chemistry.chemical_compound Feces Ammonia Casein Albumins Humans Urea Nutritional Physiological Phenomena Food science Amino Acids Triticum chemistry.chemical_classification Lactalbumin Nutrition and Dietetics Body Weight Nutritional Requirements Caseins Metabolism Gluten Amino acid Diet chemistry Biochemistry Female Food Additives Dietary Proteins |
| Zdroj: | The American journal of clinical nutrition. 22(7) |
| ISSN: | 0002-9165 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|