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

By: Contributor(s): Producer: 19900226Description: 319-26 p. digitalISSN:
  • 0044-264X
Subject(s): Online resources: In: Zeitschrift fur Ernahrungswissenschaft vol. 28
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Publication Type: English Abstract; Journal Article

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