AMINO-ACID-COMPOSITION OF BAKING PRODUCTS AND PASTES

被引：0
|
作者：
VANBELLE, M
VERVACK, W
FOULON, M
MOREAU, I
机构：
来源：
REVUE DES FERMENTATIONS ET DES INDUSTRIES ALIMENTAIRES | 1982年 / 37卷 / 02期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：45 / 49
页数：5
相关论文
共 50 条
  • [31] AMINO-ACID-COMPOSITION OF CARP KIDNEY METALLOTHIONEIN
    KITO, H
    OSE, Y
    YONEZAWA, S
    SATOH, T
    ISHIKAWA, T
    KINOSHITA, M
    KONDO, K
    JOURNAL OF PHARMACOBIO-DYNAMICS, 1983, 6 (01): : S17 - S17
  • [32] THE AMINO-ACID-COMPOSITION OF 350 LYMPHOCYTE PROTEINS
    FREY, JR
    KUHN, L
    KETTMAN, JR
    LEFKOVITS, I
    MOLECULAR IMMUNOLOGY, 1994, 31 (16) : 1219 - 1231
  • [33] AMINO-ACID-COMPOSITION OF UREMIC MIDDLE AND LOW-MOLECULAR-WEIGHT RETENTION PRODUCTS
    BAZILINSKI, N
    SHAYKH, M
    AHMED, S
    MUSIALA, T
    WILLIAMS, R
    POULOS, A
    DUBIN, A
    DUNEA, G
    ARTIFICIAL ORGANS, 1987, 11 (01) : 73 - 73
  • [34] ENERGY CONTENT OF DIETS OF VARIABLE AMINO-ACID-COMPOSITION
    MAY, ME
    HILL, JO
    AMERICAN JOURNAL OF CLINICAL NUTRITION, 1990, 52 (05): : 770 - 776
  • [35] EFFECT OF FEEDING LEVEL ON THE AMINO-ACID-COMPOSITION OF PORK
    HOLSTEIN, AB
    BLENDL, HM
    ERBERSDOBLER, H
    FLEISCHWIRTSCHAFT, 1985, 65 (12): : 1501 - 1503
  • [36] VARIATION IN AMINO-ACID-COMPOSITION OF LEGUMIN FROM PISUM
    CASEY, R
    SHORT, MN
    PHYTOCHEMISTRY, 1981, 20 (01) : 21 - 23
  • [37] AMINO-ACID-COMPOSITION OF THE ENZYME NADPH - PROTOCHLOROPHYLLIDE OXIDOREDUCTASE
    ROPER, U
    PRINZ, H
    LUTZ, C
    PLANT SCIENCE, 1987, 52 (1-2) : 15 - 19
  • [38] THE AMINO-ACID-COMPOSITION OF THE MATRIX PROTEINS OF HUMAN CEMENTUM
    SMITH, AJ
    LEAVER, AG
    PRICE, R
    JOURNAL OF DENTAL RESEARCH, 1982, 61 (04) : 541 - 541
  • [39] AMINO-ACID-COMPOSITION AND PEPSIN DIGESTIBILITY OF KRILL MEAL
    REHBEIN, H
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1981, 29 (03) : 682 - 684
  • [40] FOOD-PRODUCTS OF THE NORTH YEMEN CEREALS AND PULSES .1. THE AMINO-ACID-COMPOSITION
    RISTERUCCI, AM
    DUMAS, JC
    GAST, M
    FRANGNE, R
    ADRIAN, J
    SCIENCES DES ALIMENTS, 1989, 9 (03) : 583 - 599
12345