共 50 条
- [1] EFFECT OF BAKING AND TOASTING ON THE PROTEIN-QUALITY AND LYSINE AVAILABILITY OF BREADJOURNAL OF FOOD PROCESSING AND PRESERVATION, 1980, 4 (03) : 199 - 210PALAMIDIS, NMARKAKIS, P
- [2] AMINO-ACID-COMPOSITION AND PROTEIN-QUALITY OF HIGH-PROTEIN GLUTEN BREADZEITSCHRIFT FUR ERNAHRUNGSWISSENSCHAFT, 1979, 18 (04): : 239 - 244ABBASSY, MHUSSEIN, LARAFA, AMORCOS, SR
- [3] PROTEIN-QUALITY OF CHAPATHIES PRESERVED WITH SORBIC ACID AND STORED FOR 6 MONTHSJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1987, 39 (01) : 73 - 77PRASAD, NNSANTHANAM, KRAO, MVR
- [4] THE PROTEIN-QUALITY OF SORGHUM BREAD KISRA ENRICHED WITH EDIBLE DEFATTED GROUNDNUT FLOURNUTRITION REPORTS INTERNATIONAL, 1987, 35 (01): : 205 - 210AHMED, AHRCHANDRASEKHARA, HNRAMANATHAM, G
- [5] MEASURING PROTEIN-QUALITYJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (03) : 103 - 109SATTERLEE, LDMARSHALL, HFTENNYSON, JM
- [6] PROTEIN-QUALITY OF CRISP BREAD AND EXTRUDED DRY FLATBREAD MADE OF WHOLE GROUND RYEZEITSCHRIFT FUR ERNAHRUNGSWISSENSCHAFT, 1986, 25 (03): : 196 - 204HARMUTHHOENE, AESEIBEL, WSEILER, K
- [7] IRON-ENRICHED BREAD - INTERACTION EFFECT OF PROTEIN-QUALITY AND COPPER ON IRON BIOAVAILABILITYJOURNAL OF FOOD SCIENCE, 1983, 48 (05) : 1426 - &RANHOTRA, GGELROTH, JNOVAK, FBOCK, ABOHANNON, F
- [9] EVALUATION OF PROTEIN-QUALITY MEASUREMENTSAGRICULTURE, 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 - 161SLUMP, PSCHREUDER, HAWSPANJERS, MT
- [10] PROTEIN-QUALITY OF ENTERAL NUTRITIONALSJOURNAL OF NUTRITION, 1995, 125 (05): : 1363 - 1364YOUNG, VR