EFFECT OF BAKING AND TOASTING ON THE PROTEIN QUALITY AND LYSINE AVAILABILITY OF BREAD
NICHOLAS PALAMIDIS, PERICLES MARKAKISVolume:
4
Year:
1980
Language:
english
Pages:
12
DOI:
10.1111/j.1745-4549.1980.tb00605.x
File:
PDF, 506 KB
english, 1980