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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

106 related items for PubMed ID: 13662545

  • 1.
    ; . PubMed ID:
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  • 2. The nutritive value of bread flour proteins as affected by practical supplementation with lactalbumin, nonfat dry milk solids, soybean proteins, wheat gluten and lysine.
    HOWARD HW, MONSON WJ, BAUER CD, BLOCK RJ.
    J Nutr; 1958 Jan 10; 64(1):151-65. PubMed ID: 13514536
    [No Abstract] [Full Text] [Related]

  • 3. Studies on the possibilities of improving the nutritive value of Swedish wheat bread. II. The effect of supplementation with lysine, threonine, methionine, valine and tryptophan.
    ERICSON LE.
    Acta Physiol Scand; 1960 Apr 25; 48():295-301. PubMed ID: 13820607
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  • 4.
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  • 5. Studies on the possibilities of improving the nutritive value of Swedish wheat bread. I. The effect of lysine supplementation.
    ERICSON LE, OVENFORS C.
    Acta Physiol Scand; 1959 Sep 30; 47():44-51. PubMed ID: 13820606
    [No Abstract] [Full Text] [Related]

  • 6. Improving protein quality of bread - nutritional benefits and realities.
    Betschart AA.
    Adv Exp Med Biol; 1978 Sep 30; 105():703-34. PubMed ID: 569428
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  • 8. Improvement in the nutritional quality of bread.
    Friedman M, Finot PA.
    Adv Exp Med Biol; 1991 Sep 30; 289():415-45. PubMed ID: 1910250
    [Abstract] [Full Text] [Related]

  • 9. SUPPLEMENTATION OF CEREAL PROTEINS WITH AMINO ACIDS. VI. EFFECT OF AMINO ACID SUPPLEMENTATION OF ROLLED OATS AS MEASURED BY NITROGEN RETENTION IN YOUNG CHILDREN.
    Bressani R, Wilson DL, Chung M, Behar M, Scrimshaw NS.
    J Nutr; 1963 Dec 30; 81():399-404. PubMed ID: 14101001
    [No Abstract] [Full Text] [Related]

  • 10. Nutritive value of differently processed groundnut meals and the effect of supplementation of the meals with amino acids, antibiotics and vitamin B12.
    BALASUNDARAM S, CAMA HR, MALIK DA, VENKATESHAN C.
    J Nutr; 1958 Sep 10; 66(1):75-89. PubMed ID: 13588416
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  • 11.
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  • 12. [Bread from the bioactivated wheat grain with the raised nutrition value].
    Ponomareva EI, Alekhina NN, Bakaeva IA.
    Vopr Pitan; 2016 Sep 10; 85(2):116-21. PubMed ID: 27455607
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  • 13.
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  • 14. Effect of level of protein feeding upon nutritional value of lysine-fortified bread flour.
    HARRIS RS, BURRESS DA.
    J Nutr; 1959 Apr 10; 67(4):549-67. PubMed ID: 13642145
    [No Abstract] [Full Text] [Related]

  • 15. Nutritive value of bread protein fortified with amino acids.
    BENDER AE.
    Science; 1958 Apr 18; 127(3303):874-5. PubMed ID: 13543340
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  • 16.
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  • 17. THE AMINO ACIDS COMPOSITION AND NUTRITIVE VALUE OF PROTEINS. V. AMINO ACID REQUIREMENTS AS A PATTERN FOR PROTEIN EVALUATION.
    Ramarao PB, Norton HW, Johnson BC.
    J Nutr; 1964 Jan 18; 82():88-92. PubMed ID: 14110945
    [No Abstract] [Full Text] [Related]

  • 18. Retention of essential amino acids during extrusion of protein and reducing sugars.
    Singh S, Wakeling L, Gamlath S.
    J Agric Food Chem; 2007 Oct 17; 55(21):8779-86. PubMed ID: 17894461
    [Abstract] [Full Text] [Related]

  • 19. The fortification of bread with lysine. III: Supplementation with essential amino acids.
    ROSENBERG HR, ROHDENBURG EL, BALDINI JT.
    Arch Biochem Biophys; 1954 Apr 17; 49(2):263-7. PubMed ID: 13159274
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  • 20. [Supplementation of wheat flour with chickpea (Cicer arietinum) flour. II. Chemical composition and biological quality of breads made with blends of the same].
    Estevez AM, Figuerola F, Vásquez M, Castillo E, Yáñez E.
    Arch Latinoam Nutr; 1987 Sep 17; 37(3):515-24. PubMed ID: 3506405
    [Abstract] [Full Text] [Related]

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