Horvatić, M <br/><br/>
[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 
<br/><br/> Publication Type: English Abstract; Journal Article 
<br/><br/><label>ISSN: </label>0044-264X 
<br/><br/><label>Standard No.: </label>10.1007/BF02019395  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread<br/>Dietary Fats--analysis<br/>Flour<br/>Food Handling<br/>Triticum<br/>Tryptophan--analysis