Improving the nutritive value of flour. VIII. Lysine, tryptophan, valine and methionine as supplements to the protein in flour. [electronic resource]

By: Contributor(s): Producer: 20020501Description: 151-62 p. digitalISSN:
  • 0022-3166
Subject(s): Online resources: In: The Journal of nutrition vol. 62
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Publication Type: Journal Article

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