The Loss of Added Lysine During the Baking of a Soft Bread with an Exceptionally High Content of Reducing Sugar
Ericson, L.-E., Larsson, S.Volume:
55
Language:
english
Journal:
Acta Physiologica Scandinavica
DOI:
10.1111/j.1748-1716.1962.tb02419.x
Date:
May, 1962
File:
PDF, 543 KB
english, 1962