The Availability of Lysine in Wheat, Flour, Bread and Gluten

Autor:	W. K. Calhoun, W. B. Bradley, F. N. Hepburn
Rok vydání:	1960
Předmět:	chemistry.chemical_classification Nutrition and Dietetics Glutens Starch Lysine Flour Wheat flour Medicine (miscellaneous) Bread Gluten Amino acid chemistry.chemical_compound chemistry medicine Food science medicine.symptom Weight gain Triticum
Zdroj:	The Journal of Nutrition. 70:337-347
ISSN:	0022-3166
DOI:	10.1093/jn/70.3.337
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b5d8b3955050a154164e9a0b9d1577e https://doi.org/10.1093/jn/70.3.337 Zobrazit plný text záznamu