Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine (Q38583374)
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scientific article published on May 1983
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine |
scientific article published on May 1983 |
Statements
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Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine (English)
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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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Identifiers
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