PROTEIN-QUALITY OF PRESERVED BREAD

被引：0

作者：

PRASAD, NN

SANTHANAM, K

RAO, MVR

机构：

来源：

NUTRITION REPORTS INTERNATIONAL | 1986年 / 33卷 / 06期

关键词：

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：1005 / 1011

页数：7

共 50 条

[1] EFFECT OF BAKING AND TOASTING ON THE PROTEIN-QUALITY AND LYSINE AVAILABILITY OF BREAD
PALAMIDIS, N
MARKAKIS, P
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1980, 4 (03) : 199 - 210
[2] AMINO-ACID-COMPOSITION AND PROTEIN-QUALITY OF HIGH-PROTEIN GLUTEN BREAD
ABBASSY, M
HUSSEIN, L
ARAFA, A
MORCOS, SR
[J]. ZEITSCHRIFT FUR ERNAHRUNGSWISSENSCHAFT, 1979, 18 (04): : 239 - 244
[3] PROTEIN-QUALITY OF CHAPATHIES PRESERVED WITH SORBIC ACID AND STORED FOR 6 MONTHS
PRASAD, NN
SANTHANAM, K
RAO, MVR
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1987, 39 (01) : 73 - 77
[4] THE PROTEIN-QUALITY OF SORGHUM BREAD KISRA ENRICHED WITH EDIBLE DEFATTED GROUNDNUT FLOUR
AHMED, AHR
CHANDRASEKHARA, HN
RAMANATHAM, G
[J]. NUTRITION REPORTS INTERNATIONAL, 1987, 35 (01): : 205 - 210
[5] MEASURING PROTEIN-QUALITY
SATTERLEE, LD
MARSHALL, HF
TENNYSON, JM
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (03) : 103 - 109
[6] PROTEIN-QUALITY OF CRISP BREAD AND EXTRUDED DRY FLATBREAD MADE OF WHOLE GROUND RYE
HARMUTHHOENE, AE
SEIBEL, W
SEILER, K
[J]. ZEITSCHRIFT FUR ERNAHRUNGSWISSENSCHAFT, 1986, 25 (03): : 196 - 204
[7] IRON-ENRICHED BREAD - INTERACTION EFFECT OF PROTEIN-QUALITY AND COPPER ON IRON BIOAVAILABILITY
RANHOTRA, G
GELROTH, J
NOVAK, F
BOCK, A
BOHANNON, F
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (05) : 1426 - &
[8] LEGUME PROTEIN-QUALITY
ROCKLAND, LB
RADKE, TM
[J]. FOOD TECHNOLOGY, 1981, 35 (03) : 79 - 82
[9] EVALUATION OF PROTEIN-QUALITY MEASUREMENTS
SLUMP, P
SCHREUDER, HAW
SPANJERS, MT
[J]. AGRICULTURE, FOOD CHEMISTRY AND THE CONSUMER, VOLS 1 AND 2: THE CONSUMER AND FOOD, ANALYTICAL FOOD CHEMISTRY AND AGRICULTURAL PRODUCTION, BIOTECHNOLOGY AND BIOASSAYS - IMPACT OF TECHNOLOGY ON FOOD QUALITY, FOOD CHEMISTRY AND QUALITY ASSURANCE, 1989, : 157 - 161
[10] BIOCHEMICAL PARAMETERS AND PROTEIN-QUALITY
JANSEN, GR
[J]. FOOD TECHNOLOGY, 1980, 34 (07) : 24 - 24

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