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Nutritional improvement of bread with lysine and .gamma.-glutamyllysine

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry 1990-11, Vol.38 (11), p.2011-2020
Main Authors:	Friedman, Mendel, Finot, Paul Andre
Format:	Article
Language:	English
Subjects:	acide glutamique acido glutamico amelioration de qualites nutritives Biological and medical sciences bread calidad proteica Cereal and baking product industries complementation enriquecimiento de los alimentos food enrichment Food industries Fundamental and applied biological sciences. Psychology glutamic acid lisina lysine mejoramiento nutricional nutrient improvement nutritive value pain pan peptide peptides peptidos protein quality qualite proteique valeur nutritive valor nutritivo
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