The nutritive value of bread flour proteins as affected by practical supplementation with lactalbumin, nonfat dry milk solids, soybean proteins, wheat gluten and lysine.
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| Title: | The nutritive value of bread flour proteins as affected by practical supplementation with lactalbumin, nonfat dry milk solids, soybean proteins, wheat gluten and lysine. |
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| Authors: | HOWARD HW, MONSON WJ, BAUER CD, BLOCK RJ |
| Source: | The Journal of nutrition [J Nutr] 1958 Jan 10; Vol. 64 (1), pp. 151-65. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Country of Publication: United States NLM ID: 0404243 Publication Model: Print Cited Medium: Print ISSN: 0022-3166 (Print) Linking ISSN: 00223166 NLM ISO Abbreviation: J Nutr Subsets: OLDMEDLINE |
| Database: | MEDLINE Ultimate |
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