[Changes in the tryptophan content during the technological manufacturing processes of several wheat flour products].

Horvatić, M

[Changes in the tryptophan content during the technological manufacturing processes of several wheat flour products]. [electronic resource] - Zeitschrift fur Ernahrungswissenschaft Dec 1989 - 319-26 p. digital

Publication Type: English Abstract; Journal Article

0044-264X

10.1007/BF02019395 doi


Bread
Dietary Fats--analysis
Flour
Food Handling
Triticum
Tryptophan--analysis