The protein quality of some Indian dishes prepared from wheat.
作者信息
Eggum B O, Duggal S K
出版信息
J Sci Food Agric. 1977 Dec;28(12):1052-6. doi: 10.1002/jsfa.2740281203.
PMID:604662
Abstract
摘要
相似文献
1
The protein quality of some Indian dishes prepared from wheat.一些用小麦制作的印度菜肴的蛋白质质量。
J Sci Food Agric. 1977 Dec;28(12):1052-6. doi: 10.1002/jsfa.2740281203.
2
Amino-acid composition of maturing wheat.成熟小麦的氨基酸组成
J Sci Food Agric. 1966 Nov;17(10):485-7. doi: 10.1002/jsfa.2740171101.
3
Available lysine and digestible amino acid contents of proteinaceous foods of India.印度蛋白质食物中的可利用赖氨酸和可消化氨基酸含量。
Br J Nutr. 2012 Aug;108 Suppl 2:S59-68. doi: 10.1017/S0007114512002280.
4
The amino acid composition and protein quality of biscuits.饼干的氨基酸组成与蛋白质质量。
Z Ernahrungswiss. 1979 Dec;18(4):245-9. doi: 10.1007/BF02020514.
5
[Investigation on wheat varieties of better protein quantity and quality (author's transl)].优质蛋白质小麦品种的研究（作者译）
S TA NU. 1975 Jan-Feb;5(1):19-22.
6
Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour.添加绿豆粉的小麦粉饼干的营养和功能评价。
Int J Food Sci Nutr. 2013 Feb;64(1):63-8. doi: 10.3109/09637486.2012.694851. Epub 2012 Jun 8.
7
Nitrogen retention of adults fed six grams of nitrogen from combinations of rice, milk, and wheat.
Am J Clin Nutr. 1972 Jun;25(6):559-63. doi: 10.1093/ajcn/25.6.559.
8
[Application of ion-exchange chromatography in studies of amino acid composition of food-stuff proteins].离子交换色谱法在食品蛋白质氨基酸组成研究中的应用
Rocz Panstw Zakl Hig. 1967;18(6):679-87.
9
Chemical and biological evaluations of protein quality in Ethiopian crops and diets.埃塞俄比亚农作物及饮食中蛋白质质量的化学与生物学评估
Acta Soc Med Ups. 1970;75(5-6):257-65.
10
[Protein value of by-products of the wheat industry. Complementation and supplementation of the wheat-shorts with protein concentrates].[小麦加工业副产品的蛋白质价值。用蛋白质浓缩物对次粉进行补充和强化]
Arch Latinoam Nutr. 1973 Mar;23(1):95-111.
Zotero 插件