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Journal Abstract Search

96 related items for PubMed ID: 604662

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  • 3. Available lysine and digestible amino acid contents of proteinaceous foods of India.
    Rutherfurd SM, Bains K, Moughan PJ.
    Br J Nutr; 2012 Aug; 108 Suppl 2():S59-68. PubMed ID: 23107549
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  • 5. [Investigation on wheat varieties of better protein quantity and quality (author's transl)].
    Cubadda R, Quattrucci E.
    S TA NU; 1975 Aug; 5(1):19-22. PubMed ID: 1243931
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  • 11. Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh.
    Shaheen N, Islam S, Munmun S, Mohiduzzaman M, Longvah T.
    Food Chem; 2016 Dec 15; 213():83-89. PubMed ID: 27451158
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  • 12. Effect of thermal processing on the nutritive value of wheat germ protein.
    Jurkovic N, Colic I.
    Nahrung; 1993 Dec 15; 37(6):538-43. PubMed ID: 8121466
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  • 13. Effect of heat treatment on the quality and utilization by the rat of protein in wheat germ meal.
    Olsen EM.
    Can J Biochem; 1967 Nov 15; 45(11):1673-9. PubMed ID: 6070755
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  • 15. Effect of lysine supplementation on the protein quality of diets of Indian pre-school children.
    Bailur A, Chinoy SJ.
    Indian J Med Res; 1971 May 15; 59(5):807-15. PubMed ID: 5107047
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  • 19. The effects of dietary protein quality and carbohydrate quantity on the activity of intestinal disaccharidase in Wistar rats.
    Johnson AO.
    Scand J Gastroenterol; 1980 May 15; 15(2):219-23. PubMed ID: 7384746
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  • 20. Amino acid composition of the diet in a region of Southern Tunisia.
    el Lozy M, Hegsted DM, Kerr GR, Boutourline E, Tesi G, Ghamry MT, Stare FJ, Kallal Z, Turki M, Hemaidan N.
    Am J Clin Nutr; 1975 Oct 15; 28(10):1183-8. PubMed ID: 1180250
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