EFFECT OF WHEAT PROCESSING ON TRYPTOPHAN CONTENT OF RESULTING PRODUCT

被引：0
|
作者：
HUSSEIN, L [1 ]
ABBASSY, M [1 ]
ARAFAH, A [1 ]
MORCOS, SR [1 ]
机构：
[1] NATL RES CTR,DEPT FOOD SCI & NUTR,DOKKI,GIZA,UNITED ARAB REP
来源：
CEREAL CHEMISTRY | 1974年 / 51卷 / 04期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
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页码：529 / 533
页数：5
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