CORE
🇺🇦Â
 make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Filters
2 research outputs found
Influence of extraction medium pH on the protein content of some legume starches
Author
Amino Acid Content of Foods and Biological Data on Proteins
Correa
+10Â more
Fan
Kawamura
Kawamura
Kawamura
Lineback
Romo
Schoch
Schoch
Smith
Tolmasquim
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Lysine Fortification of Wheat Flour Improves Selected Indices of the Nutritional Status of Predominantly Cereal-Eating Families in Pakistan
Author
Amino acid content of foods and biological data on proteins.
Bressani R.
+21Â more
Carlson B.A.
Cremer H.D.
Daniel V.A.
El Lozy M.
Elin R.J.
Food and Agriculture Organization/Agrostat.
Food and Agriculture Organization/World Health Organization/United Nations University.
Hegsted D.M.
Hussain T.
Kielmann A.A.
Krut L.H.
North West Frontier Province Agricultural University Planning and Development Division, Department of Agricultural Chemistry and Human Nutrition.
Nutrition Division National Institute of Health, Pakistan.
Oiso T.
Protein quality evaluation.
Rand W.M.
Testa U.
United Nations University Food and Nutrition Program.
Von Schenck H.
World Health Organization.
Young V.R.
Publication venue
'SAGE Publications'
Publication date
Field of study
No full text
Crossref