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3 research outputs found
Fortification of Bread with L-Lysine HCI: Losses Due to Baking Process
Author
AACC.
Arao O.
+5 more
Austin J.E.
Hegsted D.M.
Jansen G.R.
Murata K.
Saab R.M.G.B.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Effects of Lysine and Methionine Fortification on Dough and Bread Characteristics
Author
AACC
AOAC
+23 more
Arafah A.
Bressani R.
Chopin M.
Cossack Z.T.
Dekeman E.
FAO
Fleming SE.
Hepburn F.N.
Kent N.L.
Koeehler G.O.
Lehninger A.L.
Markley M.C.
Mattern P.J.
Merritt P.P
Preston K.
Rosner B.
Saab R.M.G.B.
Sabistan A.R.
Schlesinger J.A.
Shuey W.C.
Sollars W.F.
Tonella M.L.
Yepiz M.S.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Amino Acid Composition of Spaghetti: Effect of Drying Conditions on Total and Available Lysine
Author
Carnovale E.
Carpenter K.J.
+28 more
Chawla V.K.
Cubadda R.
Daun J.K.
Dexter J.E.
Dexter J.E.
Dexter J.E.
Dexter J.E.
El-Samahy S.K.
Faridi H.A.
Feillet P.
Khan M.A.
Labuza T.P.
Laignelet B.
Manser J.
Matsuo R.R.
Matsuo R.R.
Matsuo R.R.
Matsuo R.R.
Murata K.
Pavan G.
Pavan G.
Saab R.M.G.B.
Snedecor G.W.
Tkachuk R.
Tsen C.C.
Tsen C.C.
Tsen C.C.
Warren R.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref