The effect of carbohydrate on the nutritive value of heated lactalbumin

Autor:	Ivan J. Mader, Lawrence J. Schroeder, Arthur H. Smith
Rok vydání:	1949
Předmět:	Lactalbumin Nutrition and Dietetics Sucrose Chemistry Carbohydrates Medicine (miscellaneous) Proteins Carbohydrate Cottonseed chemistry.chemical_compound Sweetening Agents Composition (visual arts) Food science Lactose Nutritive Value
Zdroj:	The Journal of nutrition. 39(3)
ISSN:	0022-3166
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82e31b9369d6db546bd28274e268ed4b https://pubmed.ncbi.nlm.nih.gov/15395799 Zobrazit plný text záznamu