Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine (Q38583374)
scientific article published on May 1983
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Current Data About Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine
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(P304) 488-492
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(P478) 31
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(P577) Sunday, May 1, 1983
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(P1476) "Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine" (language: en)
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(P2093) Björck I
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Noguchi A
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Asp NG
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Cheftel JC
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Dahlqvist A
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other details
description scientific article published on May 1983

External Links
(P356) 10.1021/JF00117A006
(P698) 6411787